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Szechuan Lotus Root Meatballs

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  Slightly beaten egg 1
  Chopped peeled fresh lotus root/Finely chopped canned lotus root 1⁄2 Cup (8 tbs)
  Thinly sliced green onion 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Soy sauce 1 Tablespoon
  Grated gingerroot/1/4 teaspoon ground ginger 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper/Crushed szechuan pepper 1⁄4 Teaspoon
  Ground pork/Ground beef 1⁄2 Pound
  Cooking oil 2 Cup (32 tbs) (For Deep Frying)

In large bowl combine egg, lotus root, green onion, cornstarch, soy sauce, gingerroot or ground ginger, salt, and pepper or Szechuan pepper.
Add pork or beef; mix well.
Using a rounded teaspoon of meat mixture for each meatball, carefully drop several meatballs at a time into deep hot oil (365°).
Cook 2 to 2 1/2 minutes or till deep golden brown.
Remove meatballs using a slotted spoon or wire strainer.
Drain on paper toweling.
Keep warm in 250° oven; fry remaining meatbails.

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