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We hope you got benefit from reading it, now let’s go back to lotus root tempura stuffed with pork recipe. To make lotus root tempura stuffed with pork you only need 18 ingredients and 13 steps. Here is how you achieve it.
The ingredients needed to cook Lotus Root Tempura Stuffed with Pork:
- Use 1/4 stalk Green onion (NEGI) or onion
- Get 1/2-1 tsp Fresh ginger, grated
- Take 350 g Lotus root (2 whole roots)
- Use 200 g Ground pork
- Take 1/4 tsp Salt
- Provide 1 Tbsp Flour
- You need <Tempura batter>
- You need 3/4 cup Flour (cake or pastry flour if you have it)
- Prepare 1/4 cup Potato starch (Katakuriko)
- Use 1/2 tsp Baking powder
- Take 120 ml Sparkling water or water
- Provide <Dipping sauce>
- Take 2 Tbsp Soy sauce
- Prepare 1 tsp Grated ginger (optional)
- You need 1 tsp Rice vinegar
- Get 1/2 tsp Sugar
- You need 1/2 tsp Salt
- Provide to taste Karashi mustard
Steps to make Lotus Root Tempura Stuffed with Pork:
- Lotus roots! I used two small :) You can easily peel the out skin with a regular peeler.
- Peel and slice lotus into thin slices (about 3mm or so).
- Grate ginger and mince onions.
- Soak lotus in water for 5-10 minutes. Drain and pat dry with paper towel.
- Meanwhile, mix ground pork with onion, ginger, salt and flour. Then sandwich a spoonful of the meat between two slices of lotus root.
- Repeat until all lotus "sandwiches" are done.
- Mix flour, potato starch, baking powder and salt together in a large bowl.
- Heat frying oil over medium to until hot enough to fry, about 170C/325F if you have a thermometer
- When ready to fry, mix sparkling water (or just cold water) into flour until you get a consistency of heavy cream (it was about 120 ml for me).
- Dip each lotus sandwich into the batter. Let excess batter run off before frying.
- Fry until batter is crisp and meat is cooked - a couple minutes each. Cut one in half to check the meat if you're worried.
- The tempura batter should turn out light and a bit poofy!
- Mix soy sauce, vinegar, sugar and ginger (if using) for dipping sauce. Slice each lotus sandwich in half and serve with dipping sauce and karashi mustard. Yum!
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