I have never cook with lotus root and I only its normally used in soup other than that I have no idea how to cook lotus root. Then I chanced upon this pretty dish at DG's post.
It think it is very presentable to be served on during CNY. I am quoting from Messy Witchen:
"Lotus root is one of the many auspicious Chinese New Year food. Others being fish, prawn, sea cucumber, black moss (fatt choy)… to name a few. Lotus root symbolizes abundance, togetherness and family unity. Let me explain how the symbol come about; lotus root in Cantonese is called lin gau (sounds like lin yau) which means abundance year every year. Also the round shape of lotus root is yuen in Cantonese which means togetherness. "
Pardon me for this poor photo as it was taken in the evening. This was done last Sunday and it was really a tasty dish so I attempted again last night.
The below photo is the one I did last night.
Recipe reference from DG and Messy Witchen
Stuffed Lotus Root with Mushrooms (Messy Wichen & Tested & tasted)
100g fish paste (I used ready-made fish paste)
120g lotus root, thinly sliced
1 spring onion, cut into 2.5cm lengths
4 garlic cloves, deep fried until golden brown
3 cloud ear fungus (wan yue), soaked and sliced
1 red chili, cut into diamond shapes
40g fresh abalone mushrooms, washed and sliced
30g (about 2 pieces) fresh shiitake mushrooms, washed and sliced
(I substituted abalone mushrooms with 3 dried Chinese mushrooms, soaked)
1 tablespoon oyster sauce
1 teaspoon chicken stock powder (I used anchovy powder instead); if you find the dish too salty you can ignore this ingredient
1/2 teaspoon sugar
1/2 teaspoon cornflour
1/8 teaspoon sesame oil
1/8 teaspoon ground white pepper
1/3 teaspoon Hua Tiao rice wine (Shaoxing wine)
3 tablespoons chicken stock (I added 3 tablespoons water to the anchovy powder above)
To get a sticky paste, use either a blender or cake mixer.600g ikan tenggiri (kau yi/mackerel fish) meat, skinned and de-boned
1/3 teaspoon salt
1/3 teaspoon chicken stock powder
1 teaspoon sugar
1/3 teaspoon cornflour
1/2 teaspoon water
1/3 teaspoon oil
To prepare fish paste:
1. Combine all ingredients in a blender and mix until it becomes a sticky paste.
2. Keep covered in the refrigerator until ready to use.
To cook this dish:
1. Stuff fish paste between 2 slices of louts root to make a lotus root sandwich slightly less than 1cm thick.
2. Heat oil to deep fry the lotus root “sandwiches” until golden brown. Remove and drain on paper towels.
3. Drain remaining oil in the wok, leaving just a teaspoon of oil in the wok.
4. Add spring onion, garlic, fungus, chili, mushroom and fried lotus root “sandwiches”.
5. Stir-fry on high heat. Add seasonings and stir-fry until fragrant. Remove and serve immediately.