Difficulty: 3/5
The lotus flower holds profound significance in Buddhism. As Gautama Buddha taught, it symbolizes purity—a delicate bloom rising undefiled from muddy lake waters, much like the human quest for goodness.
Lotus Root Salad:
Peel the lotus root and slice it widthwise into 0.5 cm thick pieces. Bring a saucepan of water to a boil, blanch the slices for just 5 seconds, then drain and rinse under cold water to preserve crispness.
Toss the slices with 2 tablespoons white rice vinegar in a bowl. Arrange on a platter, sprinkle with 2 tablespoons sugar and fine salt to taste, and serve immediately for maximum freshness.
Bamboo Shoot Flowers:
These bamboo shoots are masterfully carved into flower shapes, elevating this vegetable centerpiece.
Peel the bamboo to form long rectangles. With a sharp knife, cut a "V" on each side and remove the strip, creating petal-like flowers.
Blend prawns, a pinch of fine salt, 1 teaspoon cornflour, and 1 tablespoon water. Spoon a bit into each flower center, top with crab roe, and steam for 3-4 minutes.
Blanch spinach leaves in boiling salted water. Heat chicken stock, thicken with remaining 1 teaspoon cornflour, and drizzle over the shoots. Serve hot alongside the salad.
Tip: Struggling with flower shapes? Slice bamboo diagonally, top with prawn mixture and roe—still delicious, just less ornate.
