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Ingredients
Main Ingredients:
- 2 medium lotus root peeled, cut into ¼-inch- thick rings
- 2 tablespoons cornstarch
Filling:
- 6 ounces ground pork
- 3 large shrimp shelled, deveined, minced
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1 tablespoon Shao Hsing (Shaoxing) rice wine or dry sherry
- 1 teaspoon sesame oil
- 4 tablespoons cooking oil
- 1/4 cup water
Sauce:
- 1 teaspoon minced garlic
- 1 small fresh red chili minced
- 1 green onion chopped
- 1 teaspoon sugar
- 1/2 cup chicken stock
- 1 tablespoon chili garlic sauce
- 1 tablespoon rice wine
- 1 teaspoon Chin Kiang vinegar or balsamic vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch dissolved in 2 teaspoons water
Ingredients
Main Ingredients:
Filling:
Sauce:
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Instructions
- Water-blanch lotus rings in boiling water for 1 minute. Drain and pat dry with paper towels. Dust lotus rings with cornstarch and set aside.
- In a mixing bowl, combine filling ingredients; mix thoroughly. Spread 1 tablespoon filling onto a lotus ring and sandwich with another lotus ring.
- Heat wok over medium-high heat until hot. Add oil, swirling to coat sides. Pan-fry lotus root pockets for 3 minutes on each side or until golden brown. Drain excess oil and add water; cover, reduce heat and simmer for 2 - 3 minutes or until liquid is absorbed.
- Combine sauce ingredients in a saucepan and bring to a boil. Add cornstarch solution and stir until sauce thickens. Pour sauce over lotus pockets to serve.
Recipe Notes
Copyright: Yan Can Cook, Inc. 2023
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.