Crispy Lotus Root and Pork Balls: A Family-Friendly Recipe88

Crispy lotus root and pork balls, or 藕荷丸子 (òu hé wán zi) as they're known in Chinese, are a delightful and surprisingly easy-to-make dish perfect for a family gathering or a special weekend meal. These savory, crunchy balls offer a delightful textural contrast – the tender pork filling encased in a delightfully crispy, lacy lotus root shell. Forget complicated deep-frying techniques; this recipe provides a simplified, family-friendly approach that yields consistently delicious results.

This recipe is designed to be adaptable to your family's preferences. Feel free to adjust the seasoning to your liking and add other ingredients to the pork filling for extra flavor. Children often enjoy helping with the process, making it a fun and engaging family activity.

Ingredients:

For the Pork Filling:
1 pound ground pork (you can substitute with a blend of ground pork and chicken)
1/2 cup finely chopped scallions
1/4 cup finely chopped ginger
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon Shaoxing rice wine (optional, but adds depth of flavor)
1 teaspoon sesame oil
1/2 teaspoon ground white pepper
1/4 teaspoon salt (adjust to taste)
1 tablespoon cornstarch

For the Lotus Root:
2 large lotus roots, peeled and thinly sliced (about 1/8 inch thick)
Vegetable oil, for frying

Instructions:

Preparing the Pork Filling:
In a large bowl, combine the ground pork, scallions, ginger, garlic, soy sauce, Shaoxing rice wine (if using), sesame oil, white pepper, salt, and cornstarch. Mix thoroughly until all ingredients are well incorporated. The mixture should be slightly sticky.
Let the mixture rest for at least 15 minutes in the refrigerator. This allows the flavors to meld and makes it easier to handle.

Shaping the Lotus Root Balls:
Take a slice of lotus root and place a small spoonful (about 1 tablespoon) of the pork mixture in the center.
Fold the lotus root slice over the pork filling, creating a half-moon shape. Gently press the edges to seal.
Repeat with the remaining lotus root slices and pork filling. You can adjust the size of the balls according to your preference.

Frying the Lotus Root Balls:
Heat about 1 inch of vegetable oil in a large wok or deep frying pan over medium-high heat. The oil is ready when a small piece of lotus root dropped in sizzles immediately.
Carefully place the lotus root balls into the hot oil, working in batches to avoid overcrowding the pan. Overcrowding will lower the oil temperature and result in soggy balls.
Fry for about 3-4 minutes per side, or until the lotus root is golden brown and crispy. Use a slotted spoon to remove the balls from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
Serve immediately while hot and crispy. They are delicious on their own or served with your favorite dipping sauce, such as a sweet chili sauce or a simple soy sauce and vinegar mixture.

Tips and Variations:

For extra crispy lotus root: You can lightly dust the lotus root balls with cornstarch before frying for an extra-crispy exterior.

Add more vegetables: Feel free to add finely chopped vegetables like carrots, mushrooms, or water chestnuts to the pork filling for added flavor and texture.

Spice it up: Add a pinch of chili flakes or a dash of your favorite hot sauce to the pork filling for a spicier kick.

Make it ahead: You can prepare the lotus root balls ahead of time and store them in the refrigerator until you're ready to fry them. This is great for busy weeknights.

Adjust the frying time: The frying time may vary depending on the thickness of your lotus root slices and the heat of your oil. Keep a close eye on the balls to prevent burning.

This recipe is a fantastic way to introduce your family to the delicious flavors of Chinese cuisine. The combination of crispy lotus root and savory pork filling is irresistible, and the simple instructions make it achievable for even novice cooks. Enjoy the process of making these delightful treats together, and savor the delicious results!

2025-03-12

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