Crispy And Crunchy Lotus Root Sandwiches

I was watching a cooking show last weekend and  the host was showing how to make this dish . I knew I had to make this for our dinner  :p   I love anything to do with lotus root... be in it my soup, as a vegan dish or as some crispy finger food , you name it and I am game for it.  Awww the moment I saw this on the show....I told WB I am going to make this for him soon..  LOL!  I can imagine how good these crispy lotus root sandwiches will be and my mind just won't let me rest..............................................until I have tried it out!

I went to sleep that night, still thinking how I am going to get it done in the shortest time possible.  Actually it doesn't entail much work and was quite simple It tasted  exactly how I anticipated it to be when I was watching the show.   Crispy on the outside due to the potato starch coating, after which comes a crunch from the lotus slices and the feel of moist and juicy filling on the taste organ mmmmm.....you tell me whether this is good anot ? Of course, It is delicious and you can't get to eat it from the restaurant ....soon it will hit the market.....LOL!  What more if you  apply some wasabi on the surface.....wow ! fantastically good..... Y U M M I L I O U S ! I know my Piggies will love these crispy lotus root sandwiches.....I am a bad Momsie again ....teasing them with these mouth-watering crispy crunchy goodness !

The lotus root that I used for this dish is the China specie ...its texture is suitable for making fritters and finger food like this.  Cut the lotus root slices to a thickness as thin as possible, shown in the picture .  The fillings can be of anything mince of your choice....the original recipe uses mince meat ( pork ) , light soy sauce, sesame oil and spring onions with a dash of ground white pepper . Stir it with a pair of chopsticks till it becomes a sticky . Leave it to rest for 15 minutes . When ready , sandwiched the filling with two lotus root slices.  * Never use salt in the meat - it will make the texture tough and not smooth 

For me , I like to add some fish paste to the mince meat , using the same seasoning...the fish paste will make the filling more tasty :)  Once all the lotus sandwiches are done, coat them with  potato starch ( the original called for corn flour ) but I prefer potato starch- reason being it remains crispy through out the dinner  :)

I would advise using potato starch for any fries....I am a fan of potato starch and I can't do without it. There is always a packet of it in my fridge :p   Dust off excess potato starch so that you get a thin coating .   Shallow fried them with grapeseed oil . Healthy and cholesterol free.  I have switched to grapeseed oil for normal frying  . This doesn't need deep frying. Just enough oil  to cover the lotus sandwiches.

First round frying requires medium low heat..to make sure the filling is cook through.  Do not worry about the oil in the pieces of lotus sandwiches. Take them out and drain off excess oil on paper towel.  Second frying -  Reheat the oil under medium high heat.  Once the oil is hot, put it the 1st load of fried lotus sandwiches in and fried them till they are more brown and crispy ( this has to be quick ) this is to make the lotus root sandwiches crispy and this action will at the same time squeeze out the excess oil making the lotus sandwiches crispier and lesser oil is absorbed in. This was what the host of the cooking show shared with her audience.  This dish is simple to prepare and eat them with either your favorite hot chilli sauce or wasabi.  For me , of course , it had to be wasabi...while WB  chose the peri peri sauce :) 

after the first round of frying, 
drain off the excess oil on paper towel 

it turned out more brown and more crispy after
the second frying and you can see that it is not oily now

 serve them  with some wasabi and chilli sauce.....

Yummy !

Okay...what is your verdict ?  Good ? 

It is finger licking good !!!!!

Crispy & Crunchy  Lotus Root Sandwiches

Ingredients :

 lotus root - China Specie - cut into pairs - thin slices

potato starch for coating

 Fillings:

Mince meat ( pork or chicken )

fish paste * optional

spring onions - cut 

sesame oil

light soy sauce

white pepper

Have a nice day.....

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