1STEP 1 | Make Osmanthus Pear: Peel snow pears, simmer in a pot with water, red yeast rice, and osmanthus syrup for 1 hour to dye red and infuse aroma. Chill in fridge and dice.
Crispy Stuffed Lotus Root with Osmanthus Pear
Crispy stuffed lotus root with molten cheese served with refreshing Osmanthus pears!
Crispy Stuffed Lotus Root with Osmanthus Pear is a creative Cantonese dish. Thin lotus root slices are stuffed with cuttlefish paste and cheese, battered, and deep-fried to golden perfection. Served with chilled snow pears naturally dyed red with red yeast rice and flavored with osmanthus syrup, and drizzled with a warm strawberry lemon sweet-and-sour glaze.
Time45min
Suitable-
Method-
Occasion-
SeasonAll seasons
Lady Cook
Full Episode Video
Ingredients（Serves 2-3）
Quick Method
2STEP 2 | Peel lotus root and slice into thin even rounds. Cut sliced cheese into small squares.
3STEP 3 | Pat lotus root slices dry with paper towels, then dust lightly with cornstarch.
4STEP 4 | Spread cuttlefish paste over one lotus slice, place a cheese square in the center, cover with more cuttlefish paste, top with a second lotus slice, and press edges tightly to seal.
5STEP 5 | Dust the assembled lotus sandwiches with cornstarch, then dip into tempura batter until fully coated.
6STEP 6 | Deep-fry in hot oil until golden brown and crispy and the cuttlefish paste is fully cooked through. Drain excess oil.
7STEP 7 | In a small pan over low heat, combine strawberry jam, sweet & sour sauce, and lemon juice until warm and blended.
8STEP 8 | Plate the fried stuffed lotus root, drizzle with hot fruity sauce, and serve alongside chilled diced Osmanthus pears.
Tips and Pitfalls
Natural Red Yeast Rice Dyeing
Simmering snow pears with red yeast rice and osmanthus syrup naturally colors the pears red while infusing floral aromas.
Starch Coating for Adhesion
Drying lotus slices thoroughly and dusting with cornstarch ensures the cuttlefish paste sticks securely during deep frying.
Double Layer Encapsulation
Enclosing cheese slices securely between cuttlefish paste creates a molten cheese filling upon frying.
Fruity Sweet & Sour Sauce Balance
Warming strawberry jam with lemon juice and sweet-and-sour sauce adds a refreshing fruity tang that cuts fried richness.
Overview
Crispy Stuffed Lotus Root with Osmanthus Pear is a creative Cantonese dish. Thin lotus root slices are stuffed with cuttlefish paste and cheese, battered, and deep-fried to golden perfection. Served with chilled snow pears naturally dyed red with red yeast rice and flavored with osmanthus syrup, and drizzled with a warm strawberry lemon sweet-and-sour glaze.
