Spicy Pickled Lotus Seeds
Lotus seeds have been eaten in Asia for thousands of years, especially in China and Japan, where they are used not only for culinary but also for medicinal purposes. The pickled, spicy version is a particularly popular snack or side dish, as the pleasantly crunchy texture of lotus seeds harmonizes perfectly with the spicy dressing. The vinegar flavor enhances the natural sweetness of the lotus seed, while the chili and soy sauce add spiciness. A simple yet mouth-watering recipe that you can easily make at home!
Ingredients for this recipe
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Preparation Steps
1
Soak the lotus seeds in a bowl of water for at least 6 hours or overnight, to soften them and make them easier to cook.
2
Rinse the soaked lotus seeds, then place them in a saucepan and add 500 ml of fresh water. Bring to a boil, then reduce heat to medium and simmer for about 30 minutes, or until the seeds are tender.
3
While the lotus seeds are cooking, prepare the dressing: in a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, and chili flakes.
4
Peel the garlic and ginger, then finely grate or mince them.
5
In a small pan, sauté the garlic and ginger over low heat until fragrant. Then, add the prepared dressing and mix well.
6
Once the lotus seeds are cooked, drain them and mix with the flavored dressing. Let it stand for a few minutes to allow the flavors to meld.
7
Before serving, sprinkle with sesame seeds and serve on its own or as a side dish with other meals.
