Szechuan Lotus Root Meatballs
|Slightly beaten egg||1|
|Chopped peeled fresh lotus root/Finely chopped canned lotus root||1⁄2 Cup (8 tbs)|
|Thinly sliced green onion||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Grated gingerroot/1/4 teaspoon ground ginger||1 Teaspoon|
|Pepper/Crushed szechuan pepper||1⁄4 Teaspoon|
|Ground pork/Ground beef||1⁄2 Pound|
|Cooking oil||2 Cup (32 tbs) (For Deep Frying)|
In large bowl combine egg, lotus root, green onion, cornstarch, soy sauce, gingerroot or ground ginger, salt, and pepper or Szechuan pepper.
Add pork or beef; mix well.
Using a rounded teaspoon of meat mixture for each meatball, carefully drop several meatballs at a time into deep hot oil (365°).
Cook 2 to 2 1/2 minutes or till deep golden brown.
Remove meatballs using a slotted spoon or wire strainer.
Drain on paper toweling.
Keep warm in 250° oven; fry remaining meatbails.