Beate Baldry forages for exciting Asian ingredients readily available in Singapore, to discover their traditional uses and ways to incorporate them into Western home cooking. This month’s special ingredient is lotus root (aka Indian lotus, sacred lotus or bean of India). Find out what it’s used for and how to cook it below (plus, see more great dishes to whip up here, chef).
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What is it?
Lotus roots are rhizomes โ large stems of waterborne plants, the flowers of which you may recognise as they are 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 lotus 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, lotus root is often sold still slightly muddy. Look for a firm and heavy stem with no cracks or cuts. Packages of prepared peeled and sliced lotus root in a solution of salted water can sometimes be found in the refrigerated section.
Uses
Lotus root can be eaten a number of ways, from raw to stir-fried, boiled, braised, steamed or deep-fried โ even in savoury desserts. Almost all parts of the plant, from the root to the young flower stalks, petals and seeds can be cooked and eaten.
โขMany Cantonese soups call for lotus root โ when boiled the root turns an attractive pink hue (which then goes brown if it is cooked for too long).
โขIn Japan, lotus root is grated into soups, the stems are stuffed with miso-based fillings, and a classic pickle is made with lotus root and other vegetables.
โขIn India, the lotus root is quartered and used in stews and curries, pickled in vinegar, or salted, dried and fried to be served as a side dish.
โขIn Vietnam, lotus root is lightly blanched and used in salads as in the recipe below.
โขThe Chinese incorporate lotus powder in moon cakes and other pastries as well as using the root in soupy desserts.
โขIn Thailand, a refreshing dessert is made from lotus root simmered in syrup and served over crushed ice.
Health Benefits
โขLotus root provides a good source of fibre, vitamin C, and B complex vitamins and minerals.
โขThe Chinese classify lotus root as a โcoolingโ food, and it is eaten to โtonifyโ and restore balance to the body. It is said to be especially good for the spleen, heart and kidneys.
โขLotus root powder, which has been dried and ground, is supposed to have medicinal properties.
Cook it at home
Top Tip: To prepare, peel the stem and soak it in vinegar to ensure the pale flesh doesnโt brown.
RECIPE: Vietnamese Lotus Root Salad
This recipe is 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 lotus root.
Ingredients (serves 5)
โข500 grams lotus root, washed and scrubbed clean
โข300 grams cooked prawns, shelled but with tails left intact
โข1 handful coriander leaves, chopped
โข11 tablespoon Polygonum (laksa) leaves, finely chopped
โข2 tablespoons crisp-fried shallots
Dressing
โข1ยฝ teaspoons salt
โข3 tablespoons caster (superfine) sugar
โข125ml lime juice
โข2 teaspoons rice vinegar
โข2 birdโs-eye chillies, finely chopped
โข4 cloves garlic, peeled and pounded
โข4 tablespoons fish sauce
Method
1.Boil the lotus 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 mix well, stirring until sugar is dissolved.
3.Drain lotus 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.
