9 oz (250 g) lean boneless pork, minced or ground
2 eggs, separated
1 lb. (500 g) fresh lotus roots
9 oz or 2 1/4 cup (250 g) flour
1 tbsp soy sauce
1 tsp. salt, or to taste
1 tsp. rice wine
2 cups (500 ml) vegetable oil for deep-frying; uses about 5 oz (150 ml)
1 tsp. scallions, chopped
tomato ketchup or Worcestershire sauce
1/2 tsp. ginger, chopped
1/4 tsp. MSG
1. For the filling, mix the pork with the soy sauce, rice wine, scallions, ginger, MSG (optional) and half a beaten egg white. Set aside.
2. Beat the remaining egg white with the yolks and mix with the flour, salt, and enough water to make a thick batter.
3. Cut the lotus roots crosswise into 1/4 inch (5 mm) slices. Divide the filling into portions, and place a filling portion between two slices. Repeat until all the lotus root is used.
4. Heat the oil in a wok to about 350 F (175 C), 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.