Recipe courtesy of Eric Adjepong
Heirloom Tomatoes with Salmon Roe and Crispy Lotus Root
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 302
- Total Fat
- 28
- Saturated Fat
- 3
- Carbohydrates
- 10
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 7
- Cholesterol
- 71
- Sodium
- 317
- Total: 30 min
- Active: 25 min
Ingredients
Neutral oil, for frying
3 tablespoons white sesame seeds
3 tablespoons rice wine vinegar
2 teaspoons brown sugar
1 teaspoon toasted sesame oil
Kosher salt
1 lotus root, sliced 1/8 inch thick
8 ounces heirloom tomatoes, large dice
1 avocado, diced
One 4-ounce jar salmon roe
Directions
Special equipment:
a deep-fryer- Preheat a deep-fryer to 375 degrees F.
- Put the sesame seeds in a frying pan and toast them over low heat until 2 to 3 seeds pop, then remove the pan from the heat and add to a food processor. Add the rice vinegar, brown sugar and sesame oil. Drizzle in some water (about 2 tablespoons) with the motor running until it reaches the desired dressing consistency. Season to taste.
- Fry the lotus root slices in the fryer in batches, until golden brown, flipping as needed to evenly cook, about 2 minutes. Remove to paper towel lined sheet trays and sprinkle with salt.
- Sprinkle the tomatoes with salt on a sheet tray and set aside for about 5 minutes. Add a couple tablespoons of the sesame dressing, then toss to combine.
- Pour the tomatoes into a serving dish and add the fried lotus root, avocado and dollops of salmon roe.