Wasabi Bloody Mary With Pickled Lotus
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
48
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 pinch
Celery Salt910 g
Tomato Juice (v-8)1 tbsp
Worcestershire Sauce1 tbsp
Soy Sauce (naturally brewed)1 tbsp
Horseradish1
Ice2 cups
Rice Wine Vinegar1 tbsp
Salt1 tbsp
Sugar1 tbsp
Turmeric Powder1
Bay Leaf3 cups
Rice Flour1 cup
Wasabi Powder1 tsp
Ground White Pepper2 large
Red Onion (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
2
Check for seasoning
3
Serve in tall glasses filled with ice and garnish with pickled lotus
4
Serve with Wasabi Fried Onions
5
In a small non-reactive saucepan, combine the vinegar, salt, sugar, turmeric, bay and chiles and bring to a boil
6
Add lotus and reduce heat to simmer for 20 to 30 minutes
7
Take off heat and let stand until cool, then transfer to a jar with a lid and refrigerate overnight
8
Mix the flour, wasabi and white pepper in a large bowl
9
Add the onions and toss well until completely coated
10
Place onions in fryer basket, strainer or spider and shake off excess flour
11
Fry at 375 degrees for only 3 to 5 minutes or until golden brown
12
Drain on paper towels, season with salt and serve immediately