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hardy, connected stems of the lotus flower and have a distinctive shape when sliced like the head of a watering can. Similar in flavour to a waterchestnut (and called Lian-ou in Mandarin), they can be pickled and eaten in salads, or cooked in braised dishes and stir-fries, or deep fried. They can be eaten raw but its always best to blanch them in case of any bacteria. I always peel them too … Ching’s Chinese Food in minutes Lotus root crisps BE WOK STAR★辣妹 nigella lawson jamie oliver …