WASABI BLOODY MARY WITH PICKLED LOTUS

Wasabi Bloody Mary with Pickled Lotus image

Provided by Ming Tsai

Time 8h55m

Yield 2 to 4 servings

Number Of Ingredients 25

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32 ounces V-8 tomato juice or the equivalent
4 to 6 shots Absolut Citron (can make a virgin bloody, just add the juice of 1 more lemon)
1 lemon, juiced
1 tablespoon Worcestershire sauce
1 tablespoon naturally brewed soy sauce
2 tablespoons freshly grated wasabi, flash frozen or powder made into a paste
1 tablespoon horseradish
12 shakes hot pepper sauce
Pinch celery salt
Freshly ground black pepper
Ice
Lemon wedges
Pickled Lotus, for garnish, recipe follows
Wasabi Fried Onions, recipe follows
2 cups rice wine vinegar
1/2 tablespoon salt
1/2 tablespoon sugar
1 tablespoon turmeric powder
1 bay leaf
2 Thai bird chiles
1 large lotus root, peeled and cut into 1/4-inch disks
3 cups rice flour
1/2 cup wasabi powder
1 teaspoon ground white pepper
2 large red onions, sliced paper thin

Steps:

In a shaker, add tomato juice, vodka, lemon juice, Worcestershire, soy, wasabi, horseradish, hot pepper sauce, celery salt and black pepper with a few cubes of ice and shake vigorously. Check for seasoning. Serve in tall glasses filled with ice and garnish with pickled lotus. Serve with Wasabi Fried Onions.
In a small non-reactive saucepan, combine the vinegar, salt, sugar, turmeric, bay and chiles and bring to a boil. Add lotus and reduce heat to simmer for 20 to 30 minutes. Take off heat and let stand until cool, then transfer to a jar with a lid and refrigerate overnight.
Mix the flour, wasabi and white pepper in a large bowl. Add the onions and toss well until completely coated. Place onions in fryer basket, strainer or spider and shake off excess flour. Fry at 375 degrees for only 3 to 5 minutes or until golden brown. Drain on paper towels, season with salt and serve immediately.