Deep-fried Stuffed Lotus Root

INGREDIENTS

INSTRUCTIONS

Prepare Filling and let it cool slightly. Peel lotus root and cut in
1/8-inch slices. Spread filling evenly over one slice; then cover,
sandwich-style, with a second slice. Repeat until done. 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. Heat oil; add "sandwiches" a few at a time,
and deep-fry until golden. Drain on paper toweling and serve.
VARIATIONS: 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. In  step 4,
make the batter with 2 eggs, beaten; 2 tablespoons cornstarch  and 2
tablespoons flour. FILLING FOR LOTUS ROOT: Mince or grind pork.  Chop
onion. Mince ginger root. Heat oil. Add onion and stir-fry a few  times
until translucent. Add pork; stir-fry until it loses its  pinkness
(about 2 minutes). 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 158
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 23.3mg
Sodium: 880.1mg
Potassium: 504.8mg
Carbohydrates: 26.4g
Fiber: 4.1g
Sugar: <1g
Protein: 4.6g