Incredibly delicious just by pan-frying! This Golden Bamboo Shoot Fry is a classic recipe that lets you simply enjoy the crisp texture and aroma of bamboo shoots. Simply blanch the pre-cooked bamboo shoots, coat them with flour and egg, and pan-fry. The result is an exquisite dish similar to Piccata. Enjoy with your favorite seasonings.
Ingredients
Main Ingredients (2 servings)
- Pre-cooked Bamboo Shoot 1/2 large (200g)
- Egg 1
- All-purpose flour (for dusting)
Seasonings
- [A] Salt and pepper (to taste)
- Vegetable Oil (for frying)
Steps
- Slice the pre-cooked bamboo shoot (1/2 large, 200g) into half-moons along the hollow, then cut them into bite-sized pieces about half that size. Leave small tips whole. For the tips, make vertical cuts about 5mm thick.
- Briefly blanch the cut bamboo shoots. This is the key! It removes any subtle odor from the pre-cooked bamboo shoots.
- Transfer the blanched bamboo shoots to a plate, drain them thoroughly, and let them cool.
- Once cooled, lightly dust the surface of the bamboo shoots with all-purpose flour.
- Heat vegetable oil in a frying pan over medium heat.
- Whisk the egg and mix in salt and pepper.
- Dip the floured bamboo shoots into the beaten egg and arrange them in the heated frying pan.
- Cook over medium heat until golden brown on one side, then flip and cook until browned on both sides.
- Once browned on both sides, transfer to a serving plate.
- If there is any beaten egg remaining, coat the fried bamboo shoots with it to add color and cook through.
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