Erin: I didn’t really measure out anything, but I bought 1 even sized lotus root at Mitsuwa in downtown. I say even sized since some are skinny at the top and fat at the bottom, too short, etc. You may want to buy 2 decent sized ones for this.

1) Peel lotus root and slice into 1/4 inch slices and soak in water.

2) Make mixture of about 1/2 pound ground pork and 1/2 pound diced raw shrimp. While you are at Mistuwa, pick up the pork and the shelled shrimp since the packages are a nice, smaller size. Mix this with 2 tsp minced garlic, 1 tsp minced ginger and 2 green onions chopped fine- green parts included for color. Season with salt & pepper.

3) Take lotus roots out of the water and pat with paper towels to dry thoroughly. Make “sandwiches” by taking one slice, topping it with about a tablespoon of mixture and topping that with another slice. Press together slightly to even out filling and wipe excess off with fingers.

4) Dredge these in cornstarch, dust off excess and deep fry in canola or veggie oil for about 2-3 minutes per side until slightly browned. Drain on paper towel and keep in warm oven while finishing the rest.

5) Mix about 4 parts ketchup with 1 part Sriracha hot sauce and serve with lotus roots.

Enjoy!

Santos: your information was a huge help in finally creating the renkon. Thanks!

sorry i couldn’t be more help with the lotus root thingy!