Slice lotus root into 5mm thick rounds. Soak in water with a little vinegar, then pat dry.

Cut off the stems of shishito peppers and make a small slit in the middle.

Remove shrimp veins if present, chop coarsely, and then mince finely.

Finely chop green onion and cut lemon into halves.

Mix shrimp, green onion, and seasonings (sake, soy sauce, salt, ginger, potato starch) in a bowl.

Dust lotus root slices lightly with potato starch. Place shrimp mixture on half of the slices, sandwich with remaining slices, and press gently to shape.

Heat 1cm of salad oil in a frying pan over medium heat. Fry shishito peppers briefly and remove.

Fry the lotus root sandwiches until golden brown and cooked through. Drain excess oil.