It’s a very common dish during Chinese New Year. I still remember my mom used to make a lot of them before CNY, and they can be preserved for a long time and also can be cooked into many dishes. Its Chinese name is 藕盒 （ǒu hé）. 藕means lotus root. 盒means box. The name quite describes the appearance of this dish.
It’s my third CNY in Singapore. Staying away from hometown is really cruel especially during Chinese festivals. I decided to try this dish to help reduce my nostalgia.
1. Prepare the filling. Minced pork is a great choice. Mix minced pork with chopped ginger, and chopped spring onion. Then season with salt, black pepper, light soy sauce, dark soy sauce, sugar and sesame oil.
2. Prepare the lotus root. Peel and remove two ends. Cut into slices for about 3 mm. First cut should not be completed, second one is. Then the two slices will be connected and not fall apart.
3. Stuff lotus root with minced pork filling.
4. Prepare batter. 1/2 cup flour, 1/2 cup corn starch and 1 egg. Use chopsticks to stir them and pour into water at the same time. Stop when the batter can form a drop from chopsticks.
5. Deep fry them till golden brown. To make sure everything will be cooked. Turn to medium-low heat and fry longer.