Deep-Fried Stuffed
Lotus Roots
Ingredients
9 oz (250 g) lean boneless
pork, minced or ground
2 eggs,separated
1 lb. (500g ) fresh lotus roots
9 oz or 2 1/4 cup (250 g) flour
1 tbsp soy sauce
1 tsp. salt, or to taste
1 tsp. rice wine
2 cups (500ml) vegetable oil for deep-frying;
uses about 5 oz (150ml)
1 tsp. scallions, chopped tomato ketchup or
Worcestershire sauce
1/2 tsp. ginger, chopped
1/4 tsp. MSG
Directions
- For the filling, mix the pork with the
soy sauce, rice wine, scallions, ginger,
MSG(optional) and half a beaten egg white.
Set aside.
- Beat the remaining egg white with the
yolks and mix with the flour, salt, and
enough water to make a thick batter.
- Cut the lotus roots crosswise into 1/4
inch (5mm) slices. Divide the filling
into portions, and place a filling portion
between two slices. Repeat until all the
lotus root is used.
- Heat the oil in a wok to about 350oF(175oC)
, or until a small piece of scallion green
or ginger sizzles and moves about rapidly
when tossed into the oil. Dip stuffed
lotus roots in the egg batter and add
to the oil. Deep-fry until golden brown,
remove, and drain. Serve with tomato ketchup
or Worcestershire sauce for dipping.
