Lotus root is one of my favourite food because I identify with it. What? Yeah. Lotus root looks tough on the outside but when you cook them, they release such delicate flavours that makes you wonder if they’re the same entity as the “before cooking” version.
I usually use lotus roots in soups or a quick stir-fry, but I also like to make lotus root chips in my Philips Airfryer. Slice them up real thin and spray on some cooking oil. They become the most amazing snack in 15 minutes. Today I’m going to make burgers out of them. I got the idea of a lotus root burger from Nami, and slightly changed the recipe to include chopped prawns and water chestnuts and I also omitted the sauce. I could eat 20 of these because they’re so good, so delicately crispy and light, with the sweetness of pork, prawns and water chestnuts in every bite.
You can make a sauce to go along with these. Combine 80ml water with 2 tablespoons soy sauce, 1 tablespoon sake, 1 tablespoon sugar and 1 tablespoon mirin and cook til simmering. Add cornstarch solution (half tablespoon corn starch with 1 tablespoon water, mixed) and stir to combine. This will yield a sweet sauce that you can pour over the burgers. I omitted this step because I just felt like eating these with chilli sauce and ketchup, like finger food. They’re quite darn good!