Savory Shrimp Pancakes with Lotus Root

Last week, I had some lotus root and a pack of shrimp sitting side by side in my fridge, and it struck me how much the two of them have in common. Shrimp is such a versatile lean protein. Leave it whole and those coral curls can star in a stir-fry, but chop it up and it adds texture to whatever it's mixed into, and if you mince it into a paste, it binds other ingredients together to make a filling for dumplings. Lotus root has the same kind of range. Sliced into wheels, it's beautiful to look at, chopped up, it adds a crisp crunch, and if you grate it, it's starchy enough to hold food together like a batter. I guess that's how the idea for these shrimp and lotus root pancakes popped into my head.

They're not unlike the grated lotus root pancakes you'll find in home kitchens across Japan and China, but the shrimp makes them a meal. By using the largest holes on a box grater, you get a mixture of small and big pieces of lotus root which combine with the minced shrimp to make a workable batter. And since there's no flour holding them together, they're gluten-free as long as you're careful about the oyster sauce you use.

For a pop of color and garlicky flavor, I added some nira (garlic chives) to the batter, but you could use scallions, or herbs like basil or cilantro for something a little different.

Pan-fried in a little oil, the pancakes brown beautifully on the outside while the centers stay tender and moist. The chunks of shrimp and bits of crispy lotus root give each bite a unique texture that keeps you going back for more. They're filling and satisfying on their own, but I like to dip mine in Thai sweet chili sauce, where a little sweetness plays against all that savory shrimp. Sriracha works too if you want more of a kick.