Happy Chinese New Year! Today I’m partnering with Knorr, and I’ll use Knorr Liquid Seasoning to make Fried Crispy Lotus Roots with Stuffed Pork. The roundness of lotus roots symbolizes the togetherness of friends and family. On this special holiday, Knorr is also hosting sweepstakes!
You could win a $1000 prize pack this Lunar New Year with Knorr!
Between January 10th and February 13th, there will be 10 lucky winners who will take home a cookware set worth $1,000 plus Moses Chan autographed recipe cards. To enter, cook your family’s favorite Lunar New Year dish using Knorr Chicken Powder, Knorr Liquid Seasoning, Knorr Bouillon Cubes, or Knorr Mushroom Flavored Seasoning, and upload the photo of your new year dinner in the link above. Good luck!
Crispy Lotus Roots with Stuffed Pork
Serves: 6 to 8
Prep time: 40 minutes
Cook time: 10 minutes
2 pounds lotus roots, peeled
6 cups water
¼ teaspoon salt
6 cups extra light olive oil, for frying
10 ounces ground pork
4 tablespoons cilantro stems, thinly sliced
2 stalks scallions, finely chopped
3 tablespoons Knorr Liquid Seasoning
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
Pinch of white pepper
1 teaspoon cornstarch
2 tablespoons extra light olive oil
2 tablespoons water
1 cup cornstarch
½ cup glutinous rice flour
½ teaspoon baking soda
Pinch of salt
3/4 cup water
Crispy Lotus Roots with Stuffed Pork Instructions
- To prepare the lotus roots, peel off the skin, slice it into a 1/4-inch piece, without cutting all the way through. Then, slice it into another 1/4-inch piece, cutting all the way. Do the same with the rest.
- Transfer the lotus roots to a large bowl, add in the water and salt. Soak for 2 minutes. Drain. (By doing so, the lotus roots won’t turn dark easily.)
- To make the filling, in a large mixing bowl, place in the pork, cilantro stems, scallions, Knorr Liquid Seasoning, oyster sauce, Shaoxing wine, white pepper, cornstarch, extra light olive oil, and water. Mix well.
- Take a piece of lotus root, spread 1 teaspoon of the filling in the center. Do the same with the rest.
- To make the batter, in a large bowl, add the cornstarch, glutinous rice flour, baking soda, salt, egg, and water. Whisk until smooth.
- In a pot, pour in the extra light olive oil, heat it up until 325°F (163°C).
- Dip the lotus roots in the batter, and place them in the pot, one at a time. Deep-fry them until golden, 3 minutes. Remove and set aside.
- Heat up the oil to 350°F (177°C). Transfer in the lotus roots, deep-fry until crispy, 2 minutes. Take them out and drain them on a paper towel-lined plate.
- Serve on a plate.