Prepare Lotus Roots: Begin by peeling and slicing the lotus root into 3-4mm thick rounds. Soak the slices in water mixed with a splash of vinegar to prevent browning.

Make Prawn Mixture: In a bowl, mince the prawns finely and mix with chopped shallots, grated ginger, sake, light soy sauce, salt, and a splash of water until sticky.

Assemble Sandwiches: Pat dry the lotus root slices. Coat the inside with cornflour, then spread a generous spoonful of the prawn mixture between two slices.

Heat Oil: In a deep pot or pan, heat oil to 180°C (356°F). Test the temperature with a small piece of bread; it should bubble up immediately.

Fry Sandwiches: Roll the assembled sandwiches in leftover cornflour, then carefully drop them into hot oil, frying for 1 to 1.5 minutes on each side until golden brown and crispy.

Serve: Remove from oil and drain on paper towels. Serve hot or at room temperature, optionally garnished with lemon wedges or edible flowers.