Vietnamese
Vietnamese - Steamed Dishes
Steamed Lotus Root
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g lotus root, peeled
- • 250g minced pork
- • 1/2 cup dried wood ear mushrooms, soaked and minced
- • 2 shallots, minced
- • 1 tbsp fish sauce
- • 1/2 tsp ground white pepper
- • 1 tsp sugar
- • 2 spring onions, chopped
- • 2 tbsp tapioca flour
Preparation Steps
1
Phase 1
Cut the lotus root into 2cm slices and hollow out the centre holes of each slice.
2
Phase 2
Mix the pork, wood ear, shallots, fish sauce, white pepper, and sugar into a smooth paste.
3
Phase 3
Pack the filling into the lotus root holes and dredge both cut faces in tapioca flour.
4
Phase 4
Steam the stuffed slices over boiling water for 20 minutes until the pork is cooked through.
5
Phase 5
Scatter with the spring onions, drizzle with the collected juices, and serve hot.