Learn . Laugh . Eat

Lotus Root- Two ways!

Prep: 15-30 mins

Cook: 15-30 mins

Crunchy and extremely versatile as a side dish- try making Lotus Root Crisps and Lotus root pickle! Yum!

Lotus Root Pickle

1 Lotus Root

1 cup/ 240ml rice wine vinegar

1 cup/ 240ml water

1/4 cup/ 60ml sugar

2 teaspoon sea salt

3 inch piece of kombu (dried kelp)

Lotus Root Crisps

1 Lotus Root

Rice Vinegar (a generous splash)

Vegetable oil for deep frying

Sea salt

Black sesame seeds (optional)

Making the Lotus Root Pickle

  1. Combine rice wine vinegar, water, sea salt and kombu into a pan and bring to boil. Dissolve sugar and then cool in an ice bath.

  2. Peel Lotus Root skin and slice into thin disks. You can use a mandolin if you have one or slice thinly. Place the slices in a large bowl with cold water for 15 minutes to remove starch.

  3. Place lotus root slices in sauce pan with water covering them and bring to boil for one minute and blanch for a minute. Drain and let cool slightly.

  4. Layer lotus root in a jar with pickling liquid, you can add some slice birds eye red chilli to add slight spice. Marinate for 2 hours and then enjoy!

  5. You can store pickled lotus root in the fridge up to a month.

Making the Lotus Root Crisps

  1. Thinly slice the lotus root. You can use a mandolin for this step if you have one- just be aware slightly thicker crisps will take longer to cook! You can also opt to have the skin on or off.

  2. Add the lotus root into a bowl with water and rice vinegar solution to prevent it from oxidising for 5-10 minutes

  3. Rinse and drain well. Pat the root with a paper towel to remove excess moisture.

  4. Heat the oil to 340F/ 170 C and test to see if the oil is ready with a single piece of root. If it floats you're ready to go!

  5. Deep fry until crispy and golden in colour

  6. Once fried spread over a paper towel to absorb excess oil. Season with salt and sprinkle lightly with black sesame seeds.


Lotus Root Pickle

1 Lotus Root

1 cup/ 240ml rice wine vinegar

1 cup/ 240ml water

1/4 cup/ 60ml sugar

2 teaspoon sea salt

3 inch piece of kombu (dried kelp)

Lotus Root Crisps

1 Lotus Root

Rice Vinegar (a generous splash)

Vegetable oil for deep frying

Sea salt

Black sesame seeds (optional)


Making the Lotus Root Pickle

  1. Combine rice wine vinegar, water, sea salt and kombu into a pan and bring to boil. Dissolve sugar and then cool in an ice bath.

  2. Peel Lotus Root skin and slice into thin disks. You can use a mandolin if you have one or slice thinly. Place the slices in a large bowl with cold water for 15 minutes to remove starch.

  3. Place lotus root slices in sauce pan with water covering them and bring to boil for one minute and blanch for a minute. Drain and let cool slightly.

  4. Layer lotus root in a jar with pickling liquid, you can add some slice birds eye red chilli to add slight spice. Marinate for 2 hours and then enjoy!

  5. You can store pickled lotus root in the fridge up to a month.

Making the Lotus Root Crisps

  1. Thinly slice the lotus root. You can use a mandolin for this step if you have one- just be aware slightly thicker crisps will take longer to cook! You can also opt to have the skin on or off.

  2. Add the lotus root into a bowl with water and rice vinegar solution to prevent it from oxidising for 5-10 minutes

  3. Rinse and drain well. Pat the root with a paper towel to remove excess moisture.

  4. Heat the oil to 340F/ 170 C and test to see if the oil is ready with a single piece of root. If it floats you're ready to go!

  5. Deep fry until crispy and golden in colour

  6. Once fried spread over a paper towel to absorb excess oil. Season with salt and sprinkle lightly with black sesame seeds.

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