WARNING: these stuffed lotus root bao are ridiculously moreish…
Lotus root is similar in texture as potatoes, crunchy when raw and crisp when cooked. Typically long and yellowish, lotus root has a wheel of holes running through the middle and is one of the most loved root vegetables in Chinese cooking. To prepare, peel the skin off and cut into slices. Fresh lotus root is tricky to find in New Zealand, bags of frozen slices are readily available at your local Asian supermarket for cheap. A bag of frozen lotus root cost $3.50 for this recipe.
Minced pork or minced chicken would be the traditional filling for these stuffed lotus root. However I decided to branch out. I adore the spicy flavours of Xinjiang: Sichuan peppercorn powder, ground cumin and chilli on charcoal lamb skewers. A traditional street food combination of Xinjiang that should go beautifully with lotus root slices. A good quality lamb mince will make all the difference in flavour, so buy the best you can afford.
Bao: those delicious pockets that can be filled to your hearts’ content. Lotus leaf buns or bao, they go by a few names and can be found everywhere. Farro stock a range of Lotus Leaf Buns and your local Chinese supermarket will also have them either fresh or in the frozen section. Steamed for 15 minutes over boiling water, they give a soft cloud to surround their rich delicious fillings. Roast duck or sliced bbq pork will make peoples mouths water.If you have time, make these on the weekend. They are truly delicious!
Ingredients
- 4 tsp toban dijan, chilli bean paste sauce
- 1 tsp ketjap manis, Indonesian sweet soy
- 250gm lamb mince
- 1x shallot, diced
- 2x garlic cloves, minced
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 2 tsp ground cumin
- 1 tsp ground Sichaun peppercorns
- 20 slices frozen lotus root, defrosted
- 1/4 cup white flour
- 1/4 cup rice flour
- Pinch of salt
- 1/2 tsp five spice powder
- 1/3 cup water
- 1/4 cup lager
- 10x bao or lotus leaf buns, steamed for 15 minutes
- Pickled cucumber
- Mung beans to serve
Instructions
In a little bowl, combine the chilli bean paste and ketjap manis and then set aside for later. In a large bowl, combine the lamb mince, shallot, garlic cloves, light soy sauce, sesame oil, cumin, ground peppercorns. Lay out the lotus roots and holding one. Take one slice, and spread a thin layer of meat filling. Place another slice of lotus root on top and gently squeeze together. The filling should fill the holes in the lotus roots, locking them together. Repeat until all 'sandwiches' have been made.
In another large bowl, add both flours, salt and five spice into a mixing bowl. Slowly add the water, stirring constantly. Stir thoroughly until any lumps have dissolved. Then stir in the beer. This batter is quite light and runny. Put to one side.
Now it's time for deep frying. I like to use a small, deep pot because it requires less oil and its depth helps contain the oil, a safety feature. Fill the pot with 5 centimetres of oil and heat over a medium heat until hot. The oil should bubble around a wooden stick or cook a piece of bread until golden in 2 minutes. Coat the lotus in the batter and slowly lower into the oil. Fry a few pieces at a time, frying each side for about 6 – 7 minutes. Take them out and set them aside on a plate lined with a paper towel. Repeat until all the lotus sandwiches are fried.
Next turn the oil up a notch to refry the lotus root until super crunchy and crispy. This should take 2 or 3 minutes. Drain on a paper towel and repeat with all the sandwiches. To serve, smear some of the chilli bean paste on the bao. Place the crispy lotus root on top and then top with pickled cucumber and mung beans.
Serve with plenty of serviettes... these things are messy.
