1-2 lotus root, 4-5" long
1/2 lb. river shrimp
1/2 lb. ground pork, chicken or turkey
1-2 c. master sauce
1 scallion
MARINADE:
2 tbl. light soy
1 tsp. fagara pepper, szech.
1 tsp. sesame oil
1 tbl. ginger-garlic mix
4 tbl. corn starch paste
- Wash and scrub, do not peel lotus root.
- Puree and grind meat and shrimp and marinade to a paste.
- Make master sauce, chop scallions.
- 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.
- 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.
- Heat master sauce, pour over slices, sprinkle with scallions. Serve.