I often use minced Prawns for this dish, but I used Chicken Mince today. Pork Mince is also good. Frozen Lotus Root is available from most Asian grocery store if you can’t find fresh one. Thinner slices are more suitable. It’s much easier to cook than it looks. Why don’t you try it for a special occasion?


4 Servings


About 40 thin slices Lotus Root *thawed if frozen
Potato Starch Flour for coating
Oil for frying
Shichimi (Japanese Chilli Spice Mix) *optional

250g Minced Chicken, Prawns OR Pork
1 small piece Ginger *grated
1 Spring Onion *finely chopped
1/4 teaspoon Salt
White Pepper as required

1/4 cup Dashi Stock OR Chicken Stock *OR Water
1 tablespoon Soy Sauce
1 tablespoon Mirin
1 teaspoon Potato Starch

  1. Combine Minced Chicken (OR Prawns or Pork), grated Ginger and Spring Onion in a bowl. Season with Salt & White Pepper.
  2. Spread Lotus Root slices on a large tray, sprinkle with Potato Starch and coat both sides. Sandwich the filling with 2 Lotus Root slices that are similar in size.
  3. Fry with a generous amount of Oil in a frying pan over medium heat until filling is cooked and outside is crispy.
  4. Drizzle with the sauce and sprinkle with some Shichimi (Japanese Chilli Spice Mix), and enjoy. *Note: To make the sauce, cook all the sauce ingredients in a saucepan until thick.