Japanese Appetizers, Soups and Noodles Recipes - Crispy Stuffed Louts Root Recipe

Ingredients

• 1 fresh lotus root (7 oz/200 g) Oil, for deep-frying

Egg Filling

• 3 hard-boiled egg yolks

• 2 tablespoons white miso

• 1 teaspoon prepared Japanese mustard paste

• 1/2 teaspoon caster sugar

• 1/2 teaspoon salt

• 1 heaped tablespoon cornstarch

Batter

• 2 egg yolks

• 4 tablespoons ice water

• 1 heaped tablespoon cornstarch

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Method:

1. Prepare the Egg Filling by mashing the egg yolks, then mixing them well with the miso, mustard, sugar and salt.

2. Scrub and peel the lotus root. Cover with water in a saucepan and boil for 5 minutes. Drain and slice off the ends. Cut the lotus root into three equal sections, and chill for 15 minutes in the refrigerator.

3. Dust the lotus root sections with a bit of cornstarch, making sure it coats the sides of the holes. Stuff the lotus root holes with the Egg Filling, pressing it in with the blunt end of a chopstick until compact.

4. Prepare the Batter by mixing the egg yolks and the water, then add the cornstarch and stir briefly. The Batter should be a little lumpy.

5. Heat the oil in a wok. Coat the stuffed lotus root with the Batter and deep­fry in hot oil. Drain on paper towels and cut each section into 1/2-in (1-cm) thick slices. Serve immediately with a sprinkling of salt.