A Lotus Root Recipe

For budding cooks, there are exotic ingredients readily available in Singapore’s supermarkets and wet markets that can be incorporated into home cooking in exciting ways. Here, we take a look at the lotus root (aka Indian lotus, sacred lotus or ‘bean of India’). Whether you’re stir-frying it, simmering it in a lotus root soup, or making crunchy chips, there are lots of ways to prepare mouth-watering lotus root recipes. Find out what it’s used for and how to cook it below. (And find more delicious recipes to try at home, here!).   

What is a lotus root?

Lotus roots are rhizomes – large stems of waterborne plants. You might recognise their flowers as they’re often used for religious purposes in Buddhist and Hindu cultures. The large stems resemble sausage links. They grow up to four feet in length and are most often a pale cream-beige colour.

The flavour

The white flesh of the root has a crunchy texture and a mild, sweet-starchy flavour similar to that of water chestnut. Once sliced, the lotus root reveals an aesthetically pleasing symmetrical pattern of holes (air canals) within the stem.

Where to find it?

Located in the vegetable section of supermarkets, it’s often sold still slightly muddy. Look for a firm and heavy stem with no cracks or cuts. You’ll sometimes also find packages of prepared peeled and sliced lotus root in a solution of salted water in the refrigerated section.

Uses

You can eat lotus root in various ways: raw, stir-fried, boiled, braised, steamed or deep-fried – even in savoury desserts. You can also cook and eat almost all parts of the plant, including the root, young flower stalks, petals and seeds.

• Many Cantonese soups use lotus root, which turns an attractive pink hue when boiled and then goes brown if cooked for too long.
• In Japan, people grate lotus root into soups, stuff the stems with miso-based fillings, and make a classic pickle with it and other vegetables.
• In India, it is quartered and used in stews and curries. You’ll also find it pickled in vinegar, or salted, dried and fried, and served as a side dish.
• In Vietnam, it gets lightly blanched and used in salads, like in the recipe below.
• The Chinese incorporate lotus powder in moon cakes and other pastries as well as using the root in soupy desserts.
• In Thailand, people make a refreshing dessert by simmering lotus root in syrup and serving it over crushed ice.

Cook it at home

Top tip: To prepare, peel the stem and soak it in vinegar to ensure the pale flesh doesn’t brown.

Recipe: Vietnamese Lotus Root Salad

This recipe was taken from Cooking with Asian Roots by Devagi Sanmugam and Christopher Tan (Marshall Cavendish Cuisine). The book encompasses explanations of and recipes for seventeen roots from the common beetroot and potato to more exotic roots like taro, ube and burdock. 

This salad is a refreshing change from the usual stir-fried or mixed greens. For a more flavourful result, pour dressing over lotus root slices and refrigerate for at least 30 minutes before topping with prawns and remaining ingredients to serve. This allows the dressing to better penetrate the root. 

Ingredients (serves 5)

• 500g lotus root, washed and scrubbed clean
• 300g cooked prawns, shelled but with tails left intact
• 1 handful coriander leaves, chopped
• 1 tablespoon Polygonum (laksa) leaves, finely chopped
• 2 tablespoons crisp-fried shallots

Dressing

• 1½ teaspoons salt
• 3 tablespoons caster (superfine) sugar
• 125ml lime juice
• 2 teaspoons rice vinegar
• 2 bird’s-eye chillies, finely chopped
• 4 cloves garlic, peeled and pounded
• 4 tablespoons fish sauce

Method

1. Boil the root for five minutes, allow to cool, then slice thinly, crossways. Soak slices in water until needed.
2. Combine all dressing ingredients in a small bowl and stir well until the sugar dissolves.
3. Drain the root well and arrange on a serving platter or divide among individual serving plates. Place prawns as desired on top.
4. Pour dressing over and sprinkle with remaining ingredients. Serve immediately.

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