LOTIS ROOT RECIPES

Steps:

• Put the sliced lotus root into vinegar water as you slice it, as described above. Drain well just before cooking.
• Heat up a large frying pan with the oil. Add ginger and garlic, and stir fry until the oil is very fragrant.
• Add the drained lotus root slices in a single layer. Cook until the lotus root slices start to change color - they turn a bit translucent looking. Turn over and cook a couple more minutes.
• Add the chili pepper and green onions, and stir-fry. Add the sesame seeds, pepper, soy sauce and sesame oil.
• The lotus roots should get a bit caramelized from the soy sauce. Serve hot or cold. This is very nice for bento.

Steps:

• Slice the prawns in half lengthways, removing any residual veins or tails. Put in a shallow glass or plastic container.
• Whizz all the dressing ingredients, plus 1 tsp of fine sea salt, in a powerful blender until completely smooth. Pour over the prawns and leave them to marinate in the fridge for 30 minutes or up to 4 hours.
• Thinly slice the red onion, put it in a bowl and season generously with salt. Pour in just enough water to cover the onions. Add the white vinegar and let it brine for 15-30 minutes, then drain.
• Gently mix the cucumber slices into the prawns, together with two-thirds of the onions, then leave to marinate for an additional 30 minutes or up to 1 hour.
• When ready to serve, check for seasoning, adding more salt if necessary. Pile the prawn and cucumber mixture into the middle of eight bowls and drizzle the dressing around. Scatter the remaining red onions and micro coriander over the top, finishing with a drizzle of olive oil. Serve with the lotus root crisps on the side.