Lotus Root Salad (Modern Chinese Cold Dish)

• 400 g Lotus root, peeled
• 1 tsp Fine sea salt
• 2 tbsp Chinese black vinegar
• 1 ½ tbsp Light soy sauce
• 1 tsp Caster sugar
• 2 cloves Garlic
• 2 tsp Toasted sesame oil
• 2 tsp Chili oil
• 2 Spring onion
• 1 tbsp Roasted sesame seeds

1. Bring a large pot of water to the boil and season it with half the fine sea salt. Slice the lotus root into thin rounds, about 2 to 3 mm thick. Prepare a bowl of cold water for cooling.
2. Add the lotus root to the boiling water and blanch for 3 to 4 minutes until just tender but still crisp. Drain in a colander, then rinse briefly under cold water to stop the cooking. Shake well to remove excess water.
3. In a mixing bowl, whisk together the Chinese black vinegar, light soy sauce, caster sugar, remaining fine sea salt, toasted sesame oil, and chilli oil. Finely grate or crush the garlic and whisk it into the dressing. Taste and adjust with a little more vinegar or soy if you like it sharper or saltier.
4. Thinly slice the spring onion. Add the lotus root and spring onion to the bowl and toss until evenly coated. Cover and chill for 10 minutes so the flavours settle and the lotus root becomes properly cold.
5. Transfer to a serving dish and sprinkle over the roasted sesame seeds. Serve well chilled as a crisp appetiser.

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