1-2 lotus root, 4-5" long

1/2 lb. river shrimp
1/2 lb. ground pork, chicken or turkey
1 scallion

MARINADE:

2 tbl. light soy
1 tsp. fagara pepper, szech.
1 tsp. sesame oil
1 tbl. ginger-garlic mix
  1. Wash and scrub, do not peel lotus root.
  2. Puree and grind meat and shrimp and marinade to a paste.
  3. Make master sauce, chop scallions.
  4. Slice lotus root in 1/4" slices and soak in 1/4 c. vinegar and 2 c. cold water 15 minutes. Pat dry. Let stand 1 hour.
  5. Spread meat mix on slices. Be sure to fill the holes with mix. If desired put on both sides and semi deep fry till lightly brown.
  6. Heat master sauce, pour over slices, sprinkle with scallions. Serve.