Side Dishes

Three-Color Lotus Root Tempura

Name: Three-Color Lotus Root Tempura
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 22 g Lotus root, peeled; 2 g Beet; 2 g Spinach; 1.5 g Curry powder; 0.3 g Dried shrimp; 2.3 g Starch; 4.3 g Tempura flour; 0.05 g Salt; as needed Water; 500 ml Vegetable oil (for frying)

알록달록연근튀김

Thin lotus root slices fried in three colors of batter — beet pink, spinach green and curry yellow — made with ground dried shrimp. Dried shrimp adds a nutty flavor so very little salt is needed.

📝 Step-by-Step Instructions

Slice the lotus root thinly and soak in cold water to remove starch.

Grind the dried shrimp finely.

Blend the spinach and beet separately into juice.

Mix the tempura flour with the shrimp powder, salt and water into a batter.

Divide the batter and mix in spinach juice, curry powder and beet juice to make three colors.

Dust the lotus root with starch, coat in the batter and fry until crisp.

📊 Nutrition Facts (per serving)

66.9Calories (kcal)

10.2 gCarbs

1.1 gProtein

2.4 gFat

103.4 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.