Korean Lotus Root and Shrimp Stir-fry
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Wet lotus root and shrimp give off water instead of frying, and that water thins the soy glaze.
Read more
Lotus slices are done when the edges are translucent and the middle still crunches; cooking longer to soften them only overcooks the shrimp.
Ingredients
Instructions
- 1
Slice 220 g lotus root thinly, soak it in vinegar water for 5 minutes, then rinse well.
Drain it in a sieve so excess water does not dilute the glaze or make the stir-fry soggy.
- 2
Clean 180 g shrimp, then press off moisture thoroughly with a towel.
If the surface stays wet, the soy syrup seasoning will thin out and the shrimp will steam instead of turning firm and bouncy.
- 3
Heat 1 tbsp cooking oil in a pan over medium heat.
Add 1 tsp minced garlic and 80 g onion, then stir-fry until the garlic smells fragrant and the onion starts to look slightly translucent.
- 4
Add the drained lotus root and stir-fry over medium-high heat for about 2 minutes.
The edges should turn slightly translucent, but the centers should still feel crisp rather than fully soft.
- 5
Add the shrimp and stir-fry just until they are about halfway pink.
Immediately add 1.5 tbsp soy sauce and 1 tbsp oligosaccharide syrup, then raise the heat to high for a quick glaze.
- 6
When the seasoning bubbles, toss everything quickly for about 1 minute so the pieces look glossy.
Once the shrimp are fully pink, turn off the heat and finish with 1 tsp sesame oil.
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