1. Prepare Filling and let it cool slightly. 2. Peel lotus root and cut in 1/8-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 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 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 1/2 cup. In step 3, add, along with the other ingredients, 1 cup tightly packed spinach, parboiled and chopped fine. From
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 309 (58%)|
|Amt Per Serving||% DV|
|Total Fat 34.3g||46 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 12.8g|
|Cholesterol 45.7mg||14 %|
|Sodium 307.7mg||11 %|
|Potassium 1375.9mg||36 %|
|Total Carbohydrate 50.4g||15 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 38.2g|
|Protein 9.9g||14 %|
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Calories per serving: 533
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