Barbara Ishidas Secret Lotus Root Patties Food

CRISPY STUFFED LOTUS ROOT WITH PORK

Steps:

• To stuff the lotus roots: Peel each lotus root and then wash well. Remove both ends and cut the lotus root into 1/4-inch-thick slices (about 32 slices, if possible). Soak the slices in a large bowl of cold water to prevent the lotus root from turning black and remove some of the starches.
• Add the ground pork, Shaoxing wine, 1 teaspoon of the potato starch, 4 teaspoons of the soy sauce, 2 teaspoons of the toasted sesame oil, 1 teaspoon of the sugar, 1/4 teaspoon kosher salt, the ground white pepper and the chicken bouillon powder if using to a large bowl. Add all the scallion white parts and half of the green parts and 3 tablespoons cold water, and stir in one direction until the mixture is combined and very sticky, 3 to 5 minutes. Set the filling aside.
• Drain the lotus root slices and arrange them in pairs of similar-size slices on a sheet of paper towel. Pat dry with a second paper towel. Spoon 2 tablespoons of the pork filling on 1 piece of each pair of lotus root slices. If there is leftover pork filling, evenly divide it among the slices. Top the filling with the remaining lotus root slices to make sandwiches. Gently press them together so the pork fills the holes of the lotus roots on both sides; smooth the filling around the edges.
• To fry the lotus roots: Fill a wok or a Dutch oven with about 1 1/2 inches frying oil (about 4 cups for a wok) and heat it over medium heat to 300 degrees F. Set a cooling rack in a baking sheet. As the oil is heating up, lightly dust the outside of the stuffed lotus roots with flour.
• Mix the batter by whisking the flour, baking powder, baking soda, five-spice powder, 1/3 cup potato starch, 1/2 teaspoon kosher salt and 1/2 teaspoon sugar in a medium bowl until combined. Slowly drizzle in the seltzer and whisk until the batter is just smooth and resembles the consistency of a crepe batter. If the batter is too thick, add a tablespoon of cold seltzer at the time until it reaches the right consistency. Stir in 2 ice cubes to keep the batter cold.
• When the oil is ready, one at a time, dip a stuffed lotus root into the batter to coat and then carefully lower it into the hot oil. Repeat with more stuffed lotus roots so you are frying 7 to 8 pieces at a time, regulating the heat to bring it back to 300 degrees F. Cook, gently moving the lotus roots so they don't stick to the bottom, until light golden, 5 to 6 minutes (you aren't cooking them all the way through because they will be fried again). Remove from the oil using a spider or slotted spoon and set on the prepared baking sheet to drain. Repeat with the remaining stuffed lotus roots. (The lotus roots will turn soggy after a few minutes, that is normal.)
• Increase the heat to high heat and bring the oil to 350 degrees F. Fry half the stuffed lotus roots until dark golden brown and very crunchy, 4 to 6 minutes. Remove them to the prepared baking sheet and repeat with the remaining stuffed lotus roots.
• To make the dipping sauce: Whisk together the remaining 1 teaspoon sugar with 1 tablespoon water in a small bowl until dissolved. Add the white vinegar, chili crisp, sesame seeds, remaining 2 tablespoons soy sauce, 1/4 teaspoon toasted sesame oil and green parts of the scallions.
• Serve the lotus roots warm with the dipping sauce.

PAILLARD OF SCOTTISH SALMON WITH A LEMON GRASS, CUCUMBER, AND SALMON CAVIAR VINAIGRETTE AND LOTUS ROOT CHIPS

Steps:

• Cut salmon into serving portions. Pound to one eighth of an inch. Rub with oil, salt, and pepper. Place salmon on large heat proof plate. Broil the salmon for 5 to 8 minutes until just cooked through.
• In a bowl, combine ingredients for the vinaigrette. Mix caviar and minced chives into the vinaigrette.
• Heat a pot of oil. Fry lotus chips.
• Plate salmon with baby greens and vinaigrette. Top with fried lotus chips.

NADIR MONJI (SPICY, CRISPY-FRIED LOTUS ROOT) WITH TAMARIND CHUTNEY

Steps:

• In a large bowl, stir together the rice flour, chile powder, ajwain, and cumin. Season with salt.
• Pat the lotus roots dry to remove excess moisture and line a plate with paper towels for draining.
• Pour 5 inches oil into a deep heavy-bottomed pot and heat over medium-high heat to 350 degrees F on an instant-read thermometer (or a pinch of flour flicked on the surface sizzles), 7 to 9 minutes.
• Dredge the lotus in the seasoned flour, shaking it in your palm to remove any excess. Working a few pieces at a time (do not overcrowd the pot), fry the lotus root until golden brown on both sides, 3 to 4 minutes, using a slotted spoon to turn it as it fries to ensure even coloring. Use the slotted spoon to transfer the fried lotus to the paper towels and season with more salt or chaat masala if desired while still piping hot. Allow the oil to return to frying temperature between batches.
• Serve immediately with tamarind chutney.
• In a saute pan, heat the oil over medium heat until it glistens, about 2 minutes. Add the cumin, coriander, fennel, and chile flakes and saute until aromatic, about 2 minutes. Add the fresh ginger, raisins, dates, tamarind, and jaggery, increase the heat to medium-high, and bring to a boil. Reduce the heat to medium and cook until the sauce is thick and coats the back of a spoon, about 10 minutes, stirring with a wooden spoon occasionally to prevent scorching and to encourage the flavors to mingle.
• Remove the pan from the heat and transfer the chutney to a food processor or blender and blend on high speed until smooth. Transfer to a bowl and stir in the chaat masala, black salt, ground ginger, and a large pinch of salt. Taste and season with more salt if necessary. The chutney will keep in a covered container in the refrigerator for up to 2 weeks.