Stuffed Lotus Stem
|Minced pork||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Ginger slice||1 , chopped|
|Soy sauce||2 Tablespoon|
|Lotus stem slice||10 (1/8 Inch Size Slices)|
|Water||1⁄2 Cup (8 tbs) (Batter:)|
|Flour||1⁄2 Cup (8 tbs) (Batter:)|
|Salt||1⁄4 Teaspoon (Batter:)|
|Oil||2 Cup (32 tbs) (Enough For Deep Frying)|
Heat pan with the oil and when it is very hot add the pork, onion, ginger, soy sauce and cornstarch and saute well together.
Remove the mixture to a plate.
Mix the ingredients for the batter together and set it aside.
Heat the pan again and fill up to 2 inches of oil and heat till it is very hot.
Spread the pork mixture between 2 slices of lotus stem and dip in the batter till it is well coated.
Lower into the boiling oil and fry till it is golden brown.
Remove from the oil and drain on absorbent paper.
Serve very hot on a shallow plate.