Make the pork filling by combining all the filling ingredients in a large mixing bowl. Mix everything until combined and set aside.

Peel the lotus root and slice into ½-centimetre thick slices. Coat each side of the lotus root slices in cornstarch. Dust off any excess cornstarch and repeat this process until all the slices are coated. Set aside on a clean plate.

Add 2 to 3 heaping tablespoons of pork filling on top of one slice of lotus root and spread the filling to all edges of the lotus root. The amount of filling to add on will depend on the size of the lotus root slices, but the pork filling should be 1-centimetre thick. Place another slice of lotus root on top of the pork filling and gently press together to form a sandwich. Repeat this process until all the lotus root slices and pork filling has been used up.

Turn on your air fryer to 400 degrees F. If baking in an oven, heat to 400 degrees F and line a baking tray with parchment paper and set aside.

Beat the eggs with the remaining ¼ teaspoon of salt until combined in a bowl large enough to dip the lotus root into. Dip the stuffed lotus root into the egg to coat all sides and transfer to the parchment-lined baking tray or air fryer basket. Repeat this process until all the lotus roots are coated.

Bake in the oven or air fryer for 25 to 30 minutes, or until golden brown. Once cooked, remove from the air fryer or oven and let cool slightly before serving. Garnish with chopped scallions and chili oil for a spicy kick!