Light and Crunchy Pork and Lotus Root Fritters with Spicy Sweet-and-Sour Sauce

Name: Light and Crunchy Pork and Lotus Root Fritters with Spicy Sweet-and-Sour Sauce
Cuisine: American
Ingredients: 150 to 180 grams Lotus root; 200 grams Thinly sliced and coarsely chopped pork; 4 tbsp Katakuriko; 1 dash Salt and pepper; 1 tsp Sake; 1/3 tsp Grated ginger; 1 Egg white; 1 tsp Sesame oil; 1 Vegetable oil; 2 tbsp Water; 3 tbsp Sake; 2 tbsp Mirin; 1 tsp Chicken soup stock granules; 1 tsp Katakuriko; 1 tbsp Soy sauce; 2 tbsp Vinegar; 2 tbsp Sugar; 2 tbsp Ketchup; 1/3 to 1/2 teaspoon Doubanjiang (optional); 1 tsp Sesame oil

cookpad.japan @cookpad_jp

I tried a sample of something like this in the prepared foods section of the supermarket. I tried to replicate it and modified it to my liking, and it came out completely different.

You can omit the doubanjiang if you prefer!
If you combine the sticky meat with the lotus root, the fritters won't fall apart in the hot oil! ! Recipe by Nico

I tried a sample of something like this in the prepared foods section of the supermarket. I tried to replicate it and modified it to my liking, and it came out completely different.

You can omit the doubanjiang if you prefer!
If you combine the sticky meat with the lotus root, the fritters won't fall apart in the hot oil! ! Recipe by Nico

cookpad.japan @cookpad_jp

I tried a sample of something like this in the prepared foods section of the supermarket. I tried to replicate it and modified it to my liking, and it came out completely different.

You can omit the doubanjiang if you prefer!
If you combine the sticky meat with the lotus root, the fritters won't fall apart in the hot oil! ! Recipe by Nico

I tried a sample of something like this in the prepared foods section of the supermarket. I tried to replicate it and modified it to my liking, and it came out completely different.

You can omit the doubanjiang if you prefer!
If you combine the sticky meat with the lotus root, the fritters won't fall apart in the hot oil! ! Recipe by Nico

Saved

Ingredients

150to 180 grams Lotus root
200 gramsThinly sliced and coarsely chopped pork
4 tbspKatakuriko
To pre-flavor the pork:
1 dashSalt and pepper
1 tspSake
1/3 tspGrated ginger
1Egg white
1 tspSesame oil
1Vegetable oil
For the sweet-and-sour sauce:
2 tbspWater
3 tbspSake
2 tbspMirin
1 tspChicken soup stock granules
1 tspKatakuriko
1 tbspSoy sauce
2 tbspVinegar
2 tbspSugar
2 tbspKetchup
1/3to 1/2 teaspoon Doubanjiang (optional)
1 tspSesame oil

Saved

Steps

1

Peel and slice the lotus root and quarter. Soak in water, then drain well. Cut the pork into 1 cm pieces.
2

Rub in the ingredients to season the pork, let rest for 15 minutes, then coat in 1 tablespoon of katakuriko. Mix well.
3

Combine all the sweet-and-sour sauce ingredients. Add katakuriko dissolved in water first, so that it doesn't form lumps.
4

Coat the well-drained lotus root pieces with the remaining 3 tablespoons of katakuriko. Add the pork from Step 2 and mix together well with your hands.
5

Form the mixture from Step 4 into bite-sized pieces, and deep fry in 360°F/180°C oil for 3-4 minutes. They're done when they float to the surface and the pork is golden brown.
6

Mix the sauce from Step 3 well and put into a pan. Bring to a boil over high heat, and combine with the lotus root fritters. Drizzle on the sesame oil to finish.
7

They look like this inside The contrasting textures of the lotus root and pork are so fun in these fritters!