Lotus Root Meatballs (莲藕肉丸)
My favorite way to enjoy lotus root is putting it into meatballs because it provides a nice crunchy texture. The meatballs are deep-fried until crispy on the outside and tender inside.
140 grams (5 oz) of lotus root, diced
340 grams (12 oz) of ground pork
3 tbsp of diced scallions
3 tbsp of diced cilantro
2 tbsp of minced garlic
1 tbsp of minced ginger
1 tbsp of soy sauce
1 tbsp of fish sauce
1 tbsp of oyster sauce
2.5 tbsp of cornstarch
2-3 cups of oil to deep fry
Black pepper, to taste
Peel the lotus root and dice it finely. You can use a food processor if you have one.
Transfer the diced lotus root into a big mixing bowl, then add 340g (12 oz) of ground pork, one egg, 2 tbsp of minced garlic, 1 tbsp of minced ginger, 3 tbsp of diced scallions, 3 tbsp of diced cilantro, and 2.5 tbsp of cornstarch.
Season it with 1 tbsp of soy sauce, 1 tbsp of fish sauce, 1 tbsp of oyster sauce, and some white pepper to taste. Mix it until the seasonings are well combined, then stir the meat in one direction for 5 minutes to develop the texture.
Heat the oil to 375 F. Grab some ground pork, and form it into a meatball. Carefully add the meatballs into the oil and fry over medium heat for a few minutes or until the meatballs are golden brown. If you don’t want to use that much oil to deep fry, you can flatten the meatballs into patties and pan-fry until golden brown.
Remove the meatballs from the oil and serve with your favorite dipping sauce.