Lotus Root Stuffed with a Delicious Prawn filling

Choose a heavy and firm root, with a vibrant brownish colour. Avoid any root with black spots or bruises on the rind. We prefer thicker roots over smaller ones as the holes will be more dominant. If you can’t find fresh lotus root, which is the best option, it is possible to find canned or prepackaged roots at Asian markets. The food preparation is exactly the same as with the fresh product.

lotus root with prawn filling - filling the lotus

How healthy is lotus root?

Lotus root is nutritious and contains many properties that make it an especially healthy ingredient to consume. It contains a good number of vitamins and minerals, including Vitamin B, Vitamin C, iron, potassium, copper, thiamine, and zinc. It is also a great source of protein and dietary fibre.

Why stuff lotus root?


Stuffing the root with a flavourful prawn mixture is fun and delicious. The delicious, light tofu and prawn filling pairs well with the mild taste of the lotus root. The added prawn bisque adds a touch of fusion and links with the western cooking world.

lotus root with prawn filling

Related: Crispy lotus root chips and Kinpira renkon

lotus root with prawn filling

Lotus Root Stuffed with Prawns

Stuffing the root with a flavourful prawn mixture is fun and delicious.
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Prep Time 1 hr 30 mins
Cook Time 20 mins
Total Time 1 hr 50 mins
Course Appetisers & Starters, Fish & Seafood
Cuisine Chinese, International
Servings 4 people
Calories 22 kcal

EQUIPMENT (click pictures for details)

steamer
Piping bag
Chef knife

Ingredients
 
 

Instructions
 

Prepare the prawn stuffing mix

  • Peel the prawns and blend the tails with the egg white and a pinch of salt.
    Add the silken tofu and blend again.
    lotus root with prawn filling - ingredients
  • Season the prawn stuffing mix with the ginger, garlic, lemongrass and chili.
    lotus root with prawn filling - ingredients
  • Transfer the mixture into a piping bag.
    lotus root with prawn filling - ingredients

Prepare the lotus root

  • Peel and wash the lotus stems properly so that the porous part is also clean.
  • Place the lotus stem on a chopping board and cut both ends.
  • Use the piping bag to fill all cavities with the prawn mixture.
    lotus root with prawn filling - filling the lotus

Cook the lotus root

  • Steam the lotus roots for 15-20 minutes.
    lotus root with prawn filling
  • Remove the lotus root from the steamer, and roll into the toasted white sesame seeds.
    lotus root with prawn filling

Finish the dish

  • Spoon the prawn bisque in the centre of the plate.
  • Place the lotus root on the chopping board and cut it. Arrange the slices on the plate.
    lotus root with prawn filling

Notes

  • A lotus root needs to be peeled and cooked.
  • There is a bitter and/or tannic substance in the skin so should not be eaten raw. Inside, it’s a light flesh colour.

Nutrition for 1 portion

Calories: 22kcalCarbohydrates: 1gProtein: 2gFat: 1gSodium: 3mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Keyword lotus, lotus root, prawns, steaming
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