Deep-Fried Stuffed Lotus Roots, Shanghai Style

9 oz (250 g) lean boneless pork, minced or ground
2 eggs, separated
9 oz or 2 1/4 cup (250 g) flour
1 lb (500 g) fresh lotus roots
1 tsp salt, or to taste
1 tbsp soy sauce
2 cups (500 ml) vegetable oil fir deep-frying; uses about 5 oz (150 ml)
1 tsp rice wine
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 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 male 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 work to about 350 degrees Fahrenheit (175degrees Celsius), 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.