Crispy on the outside, tender on the inside – pan-fried lotus root cakes are a delightful culinary experience. This traditional Chinese dish offers a unique textural contrast and a subtle, earthy flavor that's both comforting and sophisticated. Imagine the satisfying crunch as you bite into these delectable cakes, the delicate sweetness of the lotus root perfectly balanced by savory seasonings. They’re surprisingly easy to make, offering a rewarding experience for home cooks of all skill levels. Whether served as an appetizer, side dish, or even a light meal, these cakes are incredibly versatile.
This recipe guides you through creating these irresistible pan-fried lotus root cakes from start to finish. From preparing the lotus root to achieving that perfect golden-brown crust, we’ll cover every detail to ensure your success. Ready to embark on this culinary adventure? Let's get started with the step-by-step instructions!
Tools Needed
- Chinese wok
- brush
Ingredients
- Lotus root
- Scallops
- Garlic
- Sugar
- Salt
- Dry shrimp
- Egg: 1
- Spring onion
- Cornstarch: 1 tbsp
- White pepper: a little bit
- Chicken powder: optional
Step-by-Step Instructions
Step 1. Prepare the Lotus Root and Ingredients
- Wash the lotus root thoroughly and scrub it with a brush under running water to remove any dirt or residue.
- chop garlic and spring onion, and fry the dry shrimp in a wok until fragrant.
- In a bowl, combine the scallops, garlic, sugar, salt, cornstarch, white pepper, and optional chicken powder.
- Add the fried dry shrimp, spring onion, and egg to the mixture.
- Mix all ingredients thoroughly. Note that you don't need to add water because the lotus root already contains moisture.
- Let the mixture sit for about 20 minutes.
Step 2. Combine and Marinate the Filling
- In a bowl, combine the scallops, garlic, sugar, salt, cornstarch, white pepper, and optional chicken powder.
- Add the fried dry shrimp, spring onion, and egg to the mixture.
- Mix all ingredients thoroughly. Note that you don't need to add water because the lotus root already contains moisture.
- Let the mixture sit for about 20 minutes.
Step 3. Prepare the Pan and Cook the Cakes
- Heat a wok or pan with a small amount of oil (not deep frying).
- Add the lotus root mixture to the hot pan and fry until golden brown and crispy on both sides.
Read more: Sugar-Free Red Date Cake: A Healthy Chinese New Year Treat
Tips
- Make sure to properly wash the lotus root, as there might be sediment inside.
- Adjust the amount of seasoning to your liking.
- The fried lotus root cakes are crispy on the outside and soft on the inside.
Nutrition
- Calories: approximately 400-500
- Fat: 20-30g
- Carbs: 50-60g
- Protein: 15-20g
FAQs
1. Can I use a different type of root vegetable instead of lotus root?
While lotus root is ideal for its unique texture, you could experiment with similar root vegetables like jicama or potatoes. However, the texture and taste will differ.
2. How can I make the lotus root cakes crispier?
Ensure the lotus root is thoroughly squeezed dry before mixing. A hot pan with plenty of oil is key. Also, don't overcrowd the pan; cook in batches for even crisping.
3. What can I serve these lotus root cakes with?
They're delicious on their own, but pair beautifully with dipping sauces like soy sauce, sweet chili sauce, or a simple garlic chili sauce. They also make a great accompaniment to stir-fries or noodle dishes.
These crispy pan-fried lotus root cakes are a testament to the beauty of simple ingredients elevated through skillful preparation. From their satisfying crunch to their delicate flavor, they're sure to become a new favorite in your kitchen. So gather your ingredients and enjoy the rewarding experience of creating this delicious and visually appealing Chinese dish!