Fried Crispy Lotus Roots with Stuffed Pork
  • 40 Min. Prep
  • 10 Min. Cook
  • 6-8 Servings
  • 838 Calories

Craving something crunchy? Try these delicious Fried Crispy Lotus Roots with Stuffed Pork. Crunchy lotus roots stuffed with savory, juicy pork seasoned with Knorr Liquid Seasoning will bring everyone back for seconds.

  • 2 pounds lotus roots, peeled
  • 6 cups water
  • ¼ tsp salt
  • 6 cups extra light olive oil, for frying
  • 10 oz. ground pork
  • 4 tbsp cilantro stems, thinly sliced
  • 2 stalks scallions, finely chopped
  • 3 tbsp Knorr Liquid Seasoning
  • 1 tbsp oyster sauce
  • 1 tbsp Shaoxing wine
  • Pinch of white pepper
  • 1 tsp cornstarch
  • 2 tbsp extra light olive oil
  • 2 tbsp water
  • 1 cup cornstarch
  • ½ cup glutinous rice flour
  • ½ tsp baking soda
  • Pinch of salt
  • 1 egg
  • 3/4 cup water

To prepare the lotus roots, peel off the skin, slice it into a 1/4-inch piece, without cutting all the way through. Then, slice it into another 1/4-inch piece, cutting all the way. Do the same with the rest.


Transfer the lotus roots to a large bowl, add in the water and salt. Soak for 2 minutes. Drain. (By doing so, the lotus roots won’t turn dark easily.)


To make the filling, in a large mixing bowl, place in the pork, cilantro stems, scallions, Knorr Liquid Seasoning, oyster sauce, Shaoxing wine, white pepper, cornstarch, extra light olive oil, and water. Mix well.


Take a piece of lotus root, spread 1 teaspoon of the filling in the center. Do the same with the rest.


To make the batter, in a large bowl, add the cornstarch, glutinous rice flour, baking soda, salt, egg, and water. Whisk until smooth.


In a pot, pour in the extra light olive oil, heat it up until 325°F (163°C)


Dip the lotus roots in the batter, and place them in the pot, one at a time. Deep-fry them until golden, 3 minutes. Remove and set aside.


Heat up the oil to 350°F (177°C). Transfer in the lotus roots, deep-fry until crispy, 2 minutes. Take them out and drain on a paper towel-lined plate.


Serve on a plate.