I prepared red shrimp meat. The lotus root was washed clean with a sponge and sliced thinly. I prepared paprika too.

Slice lotus roots thinly, put them in a sieve, soak them in boiling water with vinegar, and blanch them until they are half cooked. This removes the Arin flavor of lotus roots and turns white when the color has changed. The reason why you blanch it in a sieve so that it doesn't get messy is that you're going to put the two together and sand it later, so it has to be the same size. (We're going to cook lotus roots for the ones under the sieve.)

Defrost the red shrimp meat and remove the intestines on the back. Grind the onion, carrot, and shrimp finely with a hand blender.

Season finely ground shrimp with 1 egg yolk, 0.3 spoons of salt, pepper powder, and ginger powder.

Mix well so that the seasoning is well mixed. You need to add egg yolk to make the shrimp meat stick together.

Place two blanched lotus roots side by side in the order in which they are coated with flour back and forth and cut to fit each other.

Place marinated shrimp meat in the middle between lotus roots and interlock them well.

First, microwave it for 3 minutes and cook the shrimp half-cooked. If you microwave it, water comes out of the shrimp. The pan is clean if you beat the jeon after pouring it out.

Before placing in pan, cut paprika into the lotus root hole by color and insert it into the hole. The holes in the lotus root are jagged, so cut the paprika with scissors and adjust the size. Press the paprika so that it sticks to the shrimp meat.

Turn the pan over a low heat until it's golden brown and cook it a little more. Be careful not to heat the gas or burn the lotus root too long. If the color changes, it's not pretty. Cook over low heat for a long time to show the white and paprika color of lotus root.