Lotus Root is a common ingredient for Japanese cooking, but it is one of the hard-to-find vegetables in Australia. However, ready-to-use frozen Lotus Root is available from many Asian grocery stores. Lotus Root has no strong flavour, but it has very unique crispy and crunchy texture as well as potato-like texture. I don’t know any other vegetables that have the same or similar texture like Lotus Root.
400g Frozen Lotus Root *thawed
2 to 3 tablespoons Potato starch Flour OR Corn Starch Flour
Oil for frying
Toasted Sesame Seeds
2 tablespoons Sugar
1 tablespoon Rice Vinegar
2 tablespoons Soy Sauce OR 3 tablespoons ‘Bannō’ Soy Sauce
*Note: ‘Bannō’ Soy Sauce can be made by combining 2 tablespoons Soy Sauce, 1/4 teaspoon grated Garlic, 1/2 teaspoon grated Ginger, 1/2 teaspoon Toban Djan (Chilli Bean Sauce)
- Combine all the sauce ingredients in a small bowl.
- Cut Lotus Root slices in half, sprinkle Potato Starch Flour over and coat each piece. This layer of starch will become jelly-like when combined with sauce.
- Shallow fry the Lotus Root pieces with generous amount of Oil in a frying pan until slightly golden and crispy. They tend to stick to each other because of the starch coating, so DO NOT fry too many pieces at once.
- When you finished frying the Lotus Root pieces, transfer the Oil to a mug or something, and clean the pan using paper towel.
- Place the sauce in the pan and heat over medium high heat. When the sauce starts boiling, add fried Lotus Root pieces, and combine all well.
- Sprinkle with some Toasted Sesame Seeds and serve.