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Oyster and Lotus Root Tatsuta-age

Costo $10, salva $15

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porzioni
  • $10

INGREDIENTI

  • Seafood

    • 🦪 120g shelled oysters

  • Vegetables

    • 1 lotus root (200g)

  • Cooking Oil

    • Enough salad oil for frying

  • Seasoning

    • 🧂 A pinch of salt

  • Marinade

    • 1/2 tbsp sake
    • 1/2 tbsp soy sauce
    • 🧄 A small amount of grated garlic

  • Coating

    • 2 tbsp potato starch for oysters
    • 2 tbsp potato starch for lotus root

  • Garnish

    • 🍋 1 wedge of lemon

PASSI

1

Place oysters in a bowl with water and wash them 2–3 times, changing the water each time. Pat dry.

2

Mix the marinade ingredients (sake, soy sauce, grated garlic) in a bowl. Add oysters and let them sit for 5 minutes covered with plastic wrap.

3

Pat dry the oysters and coat them with potato starch designated for oysters.

4

Cut the lotus root in half lengthwise, then slice into 1cm thick pieces. Soak in water, drain, and pat dry. Coat with potato starch designated for lotus root.

5

Heat salad oil in a frying pan to about 2cm depth over medium heat. Fry the lotus root until crispy on both sides, then remove and sprinkle with salt.

6

Using the same pan, fry the oysters over medium heat for about 3 minutes, turning occasionally until cooked through. Remove from the pan.

7

Plate the oysters and lotus root, and garnish with a wedge of lemon.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 15g
    Proteine
  • 20g
    Carboidrati
  • 10g
    Grassi

💡 Suggerimenti

Use fresh oysters for the best flavor.Adjust the amount of salt according to your taste preference.Serve with a side of steamed rice for a complete meal.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.