Best Lotus Flowers Recipes

LOTUS FLOWER BLOSSOM COOKIE RECIPE - (4/5)

Steps:

• 1. In a large bowl, mix everything together (except oil because that's used for frying). Make sure there are no lumps. 2. Heat a pot on high heat and add oil. I use peanut oil because it has a high smoke point. 3. Once the oil is hot, dip your mold into the oil and let it get hot. If the mold is not hot, the batter will not stick to the mold. 4. Dip the mold into the batter (dip it almost to the top, but be careful not to go to the top). Shake it lightly to remove excess batter. 5. Dip the mold into the hot oil and then lightly shake/wiggle the handle. The batter will loosen and fall into the oil. 6. Cook the cookie for only a few seconds and then remove onto a plate. 7. To shape the flower, take a small bowl and place it upside down on a plate. Then place the flower on top of it to make it curve. 8. The cookie is ready to eat when it has cooled.

LOTUS ROOT RECIPE

Steps:

• To prepare the lotus root: peel, then rinse under cold water. Slice the lotus root into 1/4-inch rounds. Rinse again, then set in a bowl with cold water and splash of vinegar to prevent discoloration.
• Combine all the ingredients for the sauce in a small bowl and set aside.
• Add the sauce to the wok and stir-fry for thirty seconds, allowing the vegetables to absorb about half the liquid. Turn down the heat to medium low and add the cornstarch slurry, mixing constantly to prevent clumping. Let the sauce thicken for 20 or so seconds. Plate and serve immediately.
• Lotus Root and Daikon Miso Soup
• To prepare the lotus root: peel, then rinse under cold water. Slice the lotus root into 1/4-inch rounds. Rinse again, then set in a bowl with cold water and splash of vinegar to prevent discoloration.
• Bring the dashi to a simmer in a soup pot. Add the daikon and lotus root the pot and simmer for 15 to 20 minutes, until both the daikon and lotus root are tender.
• Add the miso paste to the pot and press it against the pot to evenly distribute the paste. Simmer for another 2 minutes, tasting for saltiness. Add more paste if needed. Garnish with wakame seaweed and thinly sliced green onions. Serve immediately.

LOTUS FLOWERS

Steps:

• Peel, devein and finely chop the shrimp.
• Finely chop water chestnuts and scallions.
• Mix together the shrimp, water chestnuts, scallions, rice wine, ginger and salt and pepper.
• Beat the egg white until stiff.
• Fold the egg white and the cornstarch into the shrimp mixture.
• Roll into balls the size of walnuts (wet hands will make this easier).
• Heat the oil in a wok (if you are using a fryer, heat to 350°F) and fry the balls a few at a time until golden brown, about 2 to 3 minutes.
• Drain on a paper towel covered rack and serve immediately.