Spicy Lotus Root

Name: Spicy Lotus Root
Yield: 4 Servings
Cuisine: British
Ingredients: 400 g Frozen Lotus Root Slices *thawed, cut in half if large; 1 tablespoon Sesame Oil *plus extra; 1 clove Garlic *grated; 2 tablespoons Sugar; 2 tablespoons Soy Sauce; 1 tablespoon Fish Sauce; 2 tablespoons Rice Vinegar; 1/2 teaspoon Chilli Flakes *add more if you like; 1 teaspoon Sriracha *OR Toban Djan (Chilli Bean Sauce)

Hiroko Liston @hirokoliston

Melbourne, Australia

Lotus Root is a popular vegetable in Japan. It is called ‘Renkon’ in Japanese and Frozen Sliced ‘Renkon’ are available in Melbourne where I live. Frozen Sliced ‘Renkon’ are partially cooked and have lost crispiness, but can be used for a variety of dishes. Today I simply pan-fried them and dressed with this spicy sauce. Absolutely yummy!

Hiroko Liston @hirokoliston

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Ingredients

4 Servings

400 gFrozen Lotus Root Slices *thawed, cut in half if large
1 tablespoonSesame Oil *plus extra
Sauce
1 cloveGarlic *grated
2 tablespoonsSugar
2 tablespoonsSoy Sauce
1 tablespoonFish Sauce
2 tablespoonsRice Vinegar
1/2 teaspoonChilli Flakes *add more if you like
1 teaspoonSriracha *OR Toban Djan (Chilli Bean Sauce)

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Steps

1

Combine all the Sauce ingredients in a mixing bowl.
2

Cut Lotus Root Slices in half if large, and pat dry with paper towel if wet.
3

Heat Sesame Oil in a frying pan over medium high heat, cook Lotus Root until both sides are nicely browned. *Note: Cook them in batches and add extra Sesame Oil as required.
4

Add cooked Lotus Root Slices to the Sauce and mix to combine. You can serve straight away, but I recommend to marinate for 15 to 30 minutes before serve.
5

*Note: You may wish to add some green garnish. Spring Onion OR Coriander would be good.