Instructions

• 1. Peel the lotus root skin, slice them 3 to 4 mm thick and add water and vinegar, then soak for about 10 mins.
• 2. Meanwhile making the filling , in a medium bowl, put together well drained canned tuna and onion. Pour into mayonnaise, sugar, salt and soy sauce. Mix well and set aside.
• 3. For the lotus root, gently pat them dry with a paper towel, then add salt and pepper both sides. On a slice of lotus root, place about 2 tbsp filling and spread. Cover another slice of lotus root on top and press down to make a sandwich! Repeat until you use all renkon and filling.
• 4. In a bowl, add egg and milk. Mix well. Coat renkon sandwich with flour thinly, then dip into egg-milk mix, and finally coat thoroughly with Panko (bread crumbs).
• 5. Put a tiny amount of panko to check the oil is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Removing excess panko, press them gently. Fry them on both sides until browned.
• Enjoy with mustard or mayonaise soy sauce :)