Shrimp and Lotus Root Stir-Fry: A Symphony of Textures and Flavors
Shrimp and Lotus Root Stir-Fry: A Symphony of Textures and Flavors
A Gourmet Side Dish for ‘Malbok’: The Ultimate Shrimp and Lotus Root Stir-Fry Recipe
Experience the delightful contrast of chewy, crisp lotus root and tender, sweet shrimp in this surprisingly simple yet sophisticated stir-fry. The subtle sweetness of the lotus root perfectly complements the savory shrimp, creating a dish that’s incredibly addictive and pairs wonderfully with rice. This recipe is a guaranteed crowd-pleaser, suitable for both everyday meals and special occasions. Let’s get cooking!
Main Ingredients- 1/2 Lotus root (approx. 200g)
- 10-12 Fresh shrimp (peeled and deveined)
- 1 Korean chili pepper (seeds removed, thinly sliced)
- A little cooking oil
Seasoning Ingredients- 0.5 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1.5 Tbsp brown sugar (or white sugar)
- 1 Tbsp cooking wine (mirin)
- 2 Tbsp corn syrup (or honey)
- 1/3 cup water (approx. 60ml)
- A little sesame seeds
- A little black pepper
- A little sesame oil
- 0.5 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1.5 Tbsp brown sugar (or white sugar)
- 1 Tbsp cooking wine (mirin)
- 2 Tbsp corn syrup (or honey)
- 1/3 cup water (approx. 60ml)
- A little sesame seeds
- A little black pepper
- A little sesame oil
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious shrimp and lotus root stir-fry. Wash the lotus root thoroughly.
Step 2
Use a vegetable peeler to thinly slice off the skin of the lotus root. While edible, peeling results in a cleaner texture.
Step 3
Slice the peeled lotus root into approximately 0.5 cm thick rounds. Then, cut these rounds into bite-sized pieces, about 2 or 3 pieces per slice. Be careful not to cut them too small, as they might break apart when cooked.
Step 4
Thinly slice the Korean chili pepper into rounds after removing the stem and seeds for a touch of heat. If serving to children or those who prefer less spice, consider using red bell pepper instead.
Step 5
Heat a little cooking oil in a pan over medium-low heat. Add the minced garlic and stir-fry until fragrant. Once the garlic aroma intensifies, add the sliced lotus root and stir-fry for 1-2 minutes, coating it with oil to prevent sticking. Pour in 1/3 cup of water, followed by the soy sauce, oyster sauce, and brown sugar. Mix well.
Step 6
Stir well to combine the ingredients and cook over medium heat for 1-2 minutes. Cover the pan and simmer for about 5 minutes, or until the lotus root is tender when pierced with a fork. Once the lotus root is cooked to your liking, add the prepared shrimp.
Step 7
After adding the shrimp, stir in the corn syrup and cooking wine to add glossiness and flavor. Cook for another 2-3 minutes, or until the shrimp turn pink and are fully cooked.
Step 8
Finally, add the sliced Korean chili pepper and give it a quick stir. The mild spiciness will balance the flavors beautifully.
Step 9
Turn off the heat, drizzle with sesame oil, and sprinkle with sesame seeds and black pepper to your taste. Give it one final mix, and your delicious Shrimp and Lotus Root Stir-Fry is ready!
Step 10
The wonderful combination of crisp lotus root and succulent shrimp, enhanced by a subtle kick from the chili pepper, makes this dish an absolute rice-thief! It’s a guaranteed flavorful side dish that both children and adults will enjoy, perfect for both everyday meals and special occasions.
