Braised and caramelized lotus roots

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Here is a very classic recipe to accommodate the lotus roots still sometimes very unknown in our countries. You have to like the slightly crunchy texture, but this version will allow a simple approach. The dish is ready in 25 minutes and gives an amazing visual. Serve as an accompaniment to a Chinese dish or simply with rice.

Recette :

• 500g of lotus roots (frozen is fine!)
• 50g of sugar
• 1 tablespoon of rice vinegar or alcohol
• 2 tablespoons of clear soy sauce
• 1 tablespoon of dark soy sauce
• 1 tablespoon of neutral oil
• 1 clove garlic, finely peeled and chopped
• 2 tablespoons of toasted sesame oil
• salt, pepper, sesame seeds

Instructions :

First, make a dry caramel with the sugar. Put half the sugar in a saucepan or wok over moderate heat.

When the sugar melts, add the other half of the sugar and shake the pan.

When the caramel is done, pour in water.

The caramel will harden immediately and then completely dissolve.

For the recipe, I used frozen roots. They are already peeled and we have 500g of them, whereas with a fresh root, I find that I make too much. But it will be enough to peel and slice.

Pour them into the pan (or wok).

Pour enough water to cover them and then add the rest of the ingredients except for the sesame oil, which will be added at the end.

Let boil over moderate heat.

All the juice must be evaporated. In a wok the end of cooking is easier because you can shake to coat the thickening sauce.

Add salt and pepper to taste and then add the toasted sesame oil. Serve as a side dish or with rice. Sprinkle with a little sesame seeds (toasted or not).