Name: Deep-Fried Stuffed Lotus Root
Ingredients: 2 lb Lotus root; 1 Egg; 1/2 c Water; 1/2 c Flour; 1/4 ts Salt; Oil for deep frying; 1 c Lean pork; 1 c Onion; 1 sl Fresh ginger root (up to); 2 tb Oil; 2 tb Soy sauce; 1/4 ts Salt

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Meats	Chinese	Vegetable	8	Servings

INGREDIENTS

2	lb	Lotus root
1		Egg
1/2	c	Water
1/2	c	Flour
1/4	ts	Salt
		Oil for deep frying
1	c	Lean pork
1	c	Onion
1	sl	Fresh ginger root (up to)
2	tb	Oil
2	tb	Soy sauce
1/4	ts	Salt

INSTRUCTIONS

FILLING FOR LOTUS ROOT
1. Prepare Filling and let it cool slightly.
2. Peel lotus root and cut in 1/8-inch slices.
3. Spread filling evenly over one slice; then cover, sandwich-style, with a
second slice. Repeat until done.
4. Beat egg together with water; then blend in flour and salt to make a
batter.  Dip lotus root "sandwiches" in batter to coat. Let dry a few
minutes; then dip in batter again.
5. Heat oil; add "sandwiches" a few at a time, and deep-fry until golden.
Drain on paper toweling and serve. VARIATIONS:
1. In step 2, cut the lotus root in 1/4-inch slices; then cut each slice in
half, but not clear through. Stuff the filling between the still-joined
halves; then press the edges together.
2. In step 4, make the batter with 2 eggs, beaten; 2 tablespoons cornstarch
and 2 tablespoons flour. FILLING FOR LOTUS ROOT:
1. Mince or grind pork. Chop onion. Mince ginger root.
2. Heat oil. Add onion and stir-fry a few times until translucent. Add
pork; stir-fry until it loses its pinkness (about 2 minutes).
3. Remove pan from heat. Stir in soy sauce, salt and minced ginger root to
blend. VARIATION: Reduce pork to 1/2 cup. In step 3, add, along with the
other ingredients, 1 cup tightly packed spinach, parboiled and chopped
fine.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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