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Stuffed Lotus Roots—Pan-fried Version
easy stuffed lotus root-can be filled pork or shrimp
Course
Main Course
Cuisine
Chinese
Keyword
Lotus Root
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
Calories
411
kcal
Author
Elaine
Ingredients
1
stem lotus root
, skin removed and sliced
1/2
cup
minced pork or shrimp
Pinch
of salt
1
tbsp.
whisked egg
1
tsp.
light soy sauce
dash of pepper
oil for pan-frying
salt and pepper for garnishing
chopped green onion for garnishing
dip
1
tbsp.
Chinese red oil
1/8
tsp.
toasted sesame seeds
1
tbsp.
light soy sauce
1
tsp.
sesame oil
1/8
tsp.
chopped green onion
Instructions
Cut the lotus root into slices and then soak in clean water.
Marinate minced pork or shrimp with salt, egg, light soy sauce and pepper.
Place around 1 teaspoon filling in the center of one lotus root slice, and the cover with another one.
Brush some oil in a pan and fry all lotus root slices until slightly brown and soft. Turn over to cook the other side too.
Garnish some salt, pepper and green onion and serve with dip.
Nutrition
Calories:
411
kcal
|
Carbohydrates:
27
g
|
Protein:
15
g
|
Fat:
27
g
|
Saturated Fat:
6
g
|
Cholesterol:
67
mg
|
Sodium:
2591
mg
|
Potassium:
995
mg
|
Fiber:
7
g
|
Vitamin A:
90
IU
|
Vitamin C:
70.5
mg
|
Calcium:
75
mg
|
Iron:
2.5
mg