Recipe - Deep-Fried Stuffed Lotus Root

2 pound Lotus root
1 Egg
One half cup Water
One half cup Flour
One fourth teaspoon Salt
Oil for deep frying

FILLING FOR LOTUS ROOT
1 cup Lean pork
1 cup Onion
1 sl Fresh ginger root
1 (up to)
2 tablespoon Oil
2 tablespoon Soy sauce
One fourth teaspoon Salt

1. Prepare Filling and let it cool slightly.

2. Peel lotus root and cut in 1/8inch slices.

3. Spread filling evenly over one slice; then cover, sandwichstyle, 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 deepfry until golden.
Drain on paper toweling and serve. VARIATIONS:

1. In step 2, cut the lotus root in 1/4inch slices; then cut each slice in
half, but not clear through. Stuff the filling between the stilljoined
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 stirfry a few times until translucent. Add
pork; stirfry 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 One half 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.