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Add a photoServings: 8
Ingredients
- 2 lb Lotus root
- 1 x Egg
- 1/2 c. Water
- 1/2 c. Flour
- 1/4 tsp Salt Oil for deep frying
- 1 c. Lean pork
- 1 c. Onion
- 1 slc Fresh ginger root
- 1 x -(up to)
- 2 Tbsp. Oil
- 2 Tbsp. Soy sauce
- 1/4 tsp Salt
Directions
- 1. Prepare Filling and let it cold slightly.
- 2. Peel lotus root and cut in 1/8-inch slices.
- 3. Spread filling proportionately over one slice; then cover, sandwich-style, with a second slice. Repeat till 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 min; then dip in batter again.
- 5. Heat oil; add in "sandwiches" a few at a time, and deep-fry till golden brown.
- 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 Large eggs, beaten; 2 Tbsp. cornstarch and 2 Tbsp. flour. FILLING FOR LOTUS ROOT:
- 1. Mince or possibly grind pork. Chop onion. Mince ginger root.
- 2. Heat oil. Add in onion and stir-fry a few times till translucent/soft. Add in pork; stir-fry till it loses its pinkness (about 2 min).
- 3. Remove pan from heat. Stir in soy sauce, salt and chopped ginger root to blend. VARIATION: Reduce pork to 1/2 c.. In step 3, add in, along with the other ingredients, 1 c. tightly packed spinach, parboiled and minced fine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 8 servings | |
| Calories 178 | |
| Calories from Fat 50 | 28% |
| Total Fat 5.67g | 7% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.09g | |
| Cholesterol 36mg | 12% |
| Sodium 354mg | 15% |
| Potassium 647mg | 18% |
| Total Carbs 23.49g | 6% |
| Dietary Fiber 5.0g | 17% |
| Sugars 0.9g | 1% |
| Protein 9.33g | 15% |
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