, , , , , ,

A group of my friends and I have started a monthly get together where we try new cuisines. Last month was Dim Sum. We had tasty dumplings of conch, lamb, mushroom curry, and pearl balls. I made these spicy pickles to go along side. They were crispy, delicious, and packed a flavor punch. They were good with the dumplings but would be good alone, on a pickle tray, or with a refreshing light beer.


Spicy Lotus Root Pickles (From yireservation.com)

  • 1lb lotus root
  • 2 clove garlic, sliced
  • 1 tbsp chili flakes
  • 2 tbsp soy sauce
  • 2 tsp Chinese black vinegar
  • 1 tbsp brown sugar
  • ½ tsp sesame oil
  • 2 tbsp chili oil
  • Salt to taste
  • Toasted sesame seeds and scallions for garnishing

On the stove, bring a pot of water to a boil. Peel the lotus root and slice thinly. I used a mandolin to get evenly thin slices. Add the lotus root to the boiling water and boil for 2 minutes. This helps remove the starchy, earthy taste. Drain in a colander.

In a skillet, combine 1 tbsp of neutral oil with the garlic and chili flakes and saute very gently for 2 minutes. Add the soy sauce, vinegar, sugar, sesame oil, and chili oil and warm through. Add the lotus root and toss to coat. Serve warm as an appetizer or chilled as a snack.