Description
Crispy Shrimp-Stuffed Lotus Root is a unique and delightful dish that combines the crunch of lotus root with a savory shrimp filling, perfect for a snack or appetizer.
Ingredients
Scale
- 10–12 oz raw shrimp (peeled and deveined)
- 1 egg white
- 1½ tbsp cornstarch (or potato starch)
- 1 tbsp soy sauce
- ½ tsp sesame oil
- 1 scallion, finely chopped
- Salt & white pepper, to taste
- 1 medium lotus root (peeled and sliced into ⅛–¼ inch rounds)
- Oil for pan-frying
Instructions
- Prepare the Shrimp Filling: Finely chop or pulse shrimp into a paste. Mix with egg white, cornstarch, soy sauce, sesame oil, scallion, salt, and white pepper until sticky and well combined.
- Prepare the Lotus Root: Peel lotus root and slice into thin rounds (⅛–¼ inch). Soak slices briefly in water with a splash of vinegar to prevent browning. Drain and pat dry.
- Assemble the Sandwiches: Take two lotus root slices and spread a spoonful of shrimp filling between them like a sandwich. Press gently so filling sticks but doesn’t squeeze out.
- Fry the Stuffed Lotus Root: Heat a thin layer of oil in a nonstick skillet over medium heat. Add stuffed lotus root sandwiches in batches. Pan-fry 3–4 minutes per side, pressing gently with a spatula, until golden brown and shrimp is fully cooked.
- Serve: Drain on paper towels. Serve hot with soy sauce, chili sauce, or a dipping sauce of choice.
Notes
- Ensure shrimp is fresh for the best flavor.
- Adjust seasoning according to taste.
- Can be served with various dipping sauces for added flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg