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 For the filling, mix the pork
with the soy sauce, rice wine,
scallions, ginger, MSG(optional)
and half a beaten egg white. Set
aside.
- Beat the remaining egg white
with the yolks and mix with the
flour, salt, and enough water
to make a thick batter.
- Cut the lotus roots crosswise
into 1/4 inch (5mm) slices. Divide
the filling into portions, and
place a filling portion between
two slices. Repeat until all the
lotus root is used.
- Heat the oil in a wok to about
350oF(175oC)
, or until a small piece of scallion
green or ginger sizzles and moves
about rapidly when tossed into
the oil. Dip stuffed lotus roots
in the egg batter and add to the
oil. Deep-fry until golden brown,
remove, and drain. Serve with
tomato ketchup or Worcestershire
sauce for dipping.
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