Deep-fried stuffed lotus root
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lotus root |
| 1 | Egg | |
| ½ | cup | Water |
| ½ | cup | Flour |
| ¼ | teaspoon | Salt |
| Oil for deep frying | ||
| 1 | cup | Lean pork |
| 1 | cup | Onion |
| 1 | slice | Fresh ginger root (up to) |
| 2 | tablespoons | Oil |
| 2 | tablespoons | Soy sauce |
| ¼ | teaspoon | Salt |
Directions
FILLING FOR LOTUS ROOT
1. Prepare Filling and let it cool slightly.
2. Peel lotus root and cut in ⅛-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 ¼-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 ½ 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, .