Wasabi Bloody Mary with Pickled Lotus (Ming Tsai) |
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Prep Time: 525 Minutes Cook Time: 10 Minutes |
Ready In: 535 Minutes Servings: 2 |
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Ingredients:
32 ounces v-8 tomato juice or the equivalent |
4 to 6 shots absolut citron (can make a virgin bloody, just add the juice of 1 more lemon) |
1 lemon, juiced |
1 tablespoon worcestershire sauce |
1 tablespoon naturally brewed soy sauce |
2 tablespoons freshly grated wasabi, flash frozen or powder made into a paste |
1 tablespoon horseradish |
12 shakes hot pepper sauce |
pinch celery salt |
freshly ground black pepper |
ice |
lemon wedges |
pickled lotus for garnish |
wasabi fried onions, recipe follows |
2 cups rice wine vinegar |
1/2 tablespoon salt |
1/2 tablespoon sugar |
1 tablespoon turmeric powder |
1 bay leaf |
2 thai bird chiles |
1 large lotus root, peeled and cut into 1/4-inch disks |
3 cups rice flour |
1/2 cup wasabi powder |
1 teaspoon ground white pepper |
2 large red onions, sliced paper thin |
Directions:
1. In a shaker, add tomato juice, vodka, lemon juice, Worcestershire, soy, wasabi, horseradish, hot pepper sauce, celery salt and black pepper with a few cubes of ice and shake vigorously. Check for seasoning. Serve in tall glasses filled with ice and garnish with pickled lotus. Serve with Wasabi Fried Onions.
2. PICKLED LOTUS:
3. In a small non-reactive saucepan, combine the vinegar, salt, sugar, turmeric, bay and chiles and bring to a boil. Add lotus and reduce heat to simmer for 20 to 30 minutes. Take off heat and let stand until cool, then transfer to a jar with a lid and refrigerate overnight.
4. WASABI FRIED ONIONS:
5. Mix the flour, wasabi and white pepper in a large bowl. Add the onions and toss well until completely coated. Place onions in fryer basket, strainer or spider and shake off excess flour. Fry at 375 degrees for only 3 to 5 minutes or until golden brown. Drain on paper towels, season with salt and serve immediately.
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