CHINESE COOKING: Lotus root is readily available in Chinese supermarket. Stuffed pancakes can be served as a "dim sum" variety or as a main dish to go with rice.

POTATO OR LOTUS ROOT PANCAKES WITH SHRIMP STUFFING:

 

 

 

1 to 11/2 lbs. small shrimp

48 potato or lotus roots slices, trimmed to same size

6 water chestnuts, finely chopped

4 tbsp. minced pork

4 tbsp. chopped green onion

seasoning:

    1 tsp. each salt & sugar

    1 tbsp. tapioca starch

    dash of white pepper & sesame seed oil

 

 

 

Rinse and shell shrimp; then wrap with double thickness of paper towels. Refrigerate for a few hours below using. Mince shrimp in food processor; then transfer to a large bowl.  Add in seasoning ingredients as well as the pork and water chestnut. Use a pair of chopsticks to mix together, in one direction only, until well mixed.

 

Put 1-2 tbsp. shrimp paste on top of 1 potato or lotus root slice; then top it with another piece.

 

Heat enough oil for deep-frying until very hot and tested ready. Lower pancakes into oil gently. Deep fry until golden brown. Remove and drain on paper towels. Serve hot.