Thursday, August 04, 2011

Summer Lotus Root Pickle 凉拌莲藕

This easy chilled appetizer of lotus root can be such a summer refresher before lunch or dinner. I usually enjoy this appetizer before main dishes are served in some Chinese restaurants.


As a "cooling food", lotus root is a welcoming summer delight. Lotus root (renkon in Japanese) is available at Asian supermarkets - 99 Ranch and select Japanese markets, in California, USA.

There are many ways to pickle lotus root, and this is how I "pickle" mine: with lemon juice, honey, sea salt, and red chili flakes.


Pickled Lotus Root - 凉拌莲藕
First, clean and peel the lotus root. Then thinly slice the lotus root. Blanch the lotus root in boiling water for a few minutes. Immerse in cold water/ice bath.

Now, prepare a concoction of 2tbsp lemon juice, 1 cup of water, few squirts of honey (do a taste test to check the level of acidity from the lemon juice that you can accept after the balance from the honey), pinch of sea sat, and wee bit of red chili flakes. Then add the lotus root into this lemon dressing, and chill for at least an hour.


If you enjoy the crunch and bite of fresh lotus root, you will enjoy this easy summer delight.

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