Lotus Root ‘Isobe-age’ Tempura

Name: Lotus Root ‘Isobe-age’ Tempura
Yield: 2 servings
Cuisine: British
Ingredients: 120 g Frozen Lotus Root *thawed; Salt & White Pepper; 1 tablespoon Plain Flour; Oil for frying; Salt & Shichimi (Japanese Chilli Spice Mix) to serve; 3 tablespoons Plain Flour; 1 tablespoon Potato Starch Flour; 4 tablespoons Cold Water; 1 teaspoon Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, or other Seaweed

Hiroko Liston @hirokoliston

Melbourne, Australia

A bag of Frozen Lotus Root Slices, that my daughter bought, had been in the freezer for a long time. Today I picked smaller slices and made them into these delicious Tempura. As I added ‘Aonori’ (Dried Green Laver Flakes) to the batter, they smelled wonderful. My son and I enjoyed them for lunch with Salt and Shichimi (Japanese Chilli Spice Mix) today. I cooked the larger slices into ‘Garlic, Anchovy & Lotus Root’ and that was also delicious.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

120 gFrozen Lotus Root *thawed
Salt & White Pepper
1 tablespoonPlain Flour
Oil for frying
Salt & Shichimi (Japanese Chilli Spice Mix) to serve
Tempura Batter
3 tablespoonsPlain Flour
1 tablespoonPotato Starch Flour
4 tablespoonsCold Water
1 teaspoonAonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, or other Seaweed

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Steps

1

Make Tempura Batter by mixing Plain Flour, Potato Starch, COLD Water and ‘Aonori’.
2

Cut Lotus Root Slices in half if large, and pat dry with paper towel if wet. Season with Salt & Pepper, sprinkle with Plain Flour and lightly coat.
3

Heat Oil to 180°C. Dip Lotus Root pieces into the batter to coat, and fry for about 3 minutes OR until batter is light golden and crispy. Take them out and lay them on a rack or paper towel to drain the oil.
4

Serve with Salt & Shichimi (Japanese Chilli Spice Mix).