Lotus root recipes stashed!
Lotus root is a popular oriental ingredient.
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Besides the family’s favourite lotus root soups, it can be prepared in many different ways.
Lotus root chips
If you have never tried lotus root at all, deep frying them like potato chips might be a good way to introduce them into your menu and diet. Lotus root is normally not deep-fried in chinese cuisine while the Japanese might serve crispy lotus root as garnish.
2 cups of cold water for soaking the lotus root
4 tablespoons clear rice vinegar or cider vinegar
3 lotus root sections
Cooking oil for deep-frying
Salt and black pepper
- Peel and wash the lotus root thoroughly. Fresh lotus root are almost always caked in mud
- Slice the roots in cross section thinly. It is easier if you use a mandoline
- Pour the cold water and vinegar together into a big bowl
- Place the sliced lotus root into the bowl to soak for a while
- Heat the cooking oil in a deep wok or deep fryer
- Drain the lotus root slices and pat dry using kitchen towel
- Fry the lotus root until golden brown
- Remove and drain away excessive oil
- Sprinkle with salt and black pepper to taste
Pan-fried lotus root rice cake
A nice little snack to use up some leftover rice.
200g lotus root
2 tbsp salad oil
2 tsp soy sauce
2-3 tbsp plain flour
Pinch of salt
60g cooked rice
- Wash the lotus root thoroughly
- Cut 8 thin cross section slices
- Grate the remainder lotus root and place onto some kitchen towels to remove excess moisture
- Place the grated lotus root in a mixing bowl and mix in the egg, plain flour, salt and cooked rice
- Separate into 4 patties
- Heat the salad oil in a frying pan and place 4 lotus root slices
- Place one patty on top of the lotus root slices
- Place the rest of the lotus root slices on top of the patties and press them down gently
- Fry on gentle heat for about 3-4 minutes each side
- Drizzle the soy sauce over the lotus root rice patties
- Cook for a few more minutes before serving