Japanese style lotus root with shrimp and tempura

1. Peel the shrimp, remove the shrimp line, and chop it into small pieces.

2. Chop the scallions and set aside.

3. Slice lotus roots and place them in water to prevent oxidation.

4. Mix shrimp and scallions, add an appropriate amount of salt, soy sauce, white pepper powder, five spice powder, and cooking wine. Stir in one direction. Lotus root blanched in water.

5. Use two pieces of lotus root mixed with an appropriate amount of shrimp filling

6. Mix flour, an appropriate amount of water, and an egg to make a paste.

7. Pour oil into the pot over medium heat. Lotus root paste, heat up the pot, fry in oil for 7-8 minutes, then serve.