Wasabi Bloody Mary with Pickled Lotus Recipe

Name: Wasabi Bloody Mary with Pickled Lotus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

535

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 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, and more.

Yes, Wasabi Bloody Mary with Pickled Lotus falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wasabi Bloody Mary with Pickled Lotus

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