John Myers
Asian Carrot Blossoms
The perfect asian carrot blossoms recipe with a picture and simple step-by-step instructions.
- 300 g Carrots
- 1 tbsp Sesame oil
- 25 g Sesame seeds
- 1 tbsp Light soy sauce
- 1 tbsp Sweet soy sauce
- 1 tsp Mild curry powder
- 1 tsp Sugar
- 0,5 tsp Salt
- Roast / stir-fry the sesame seeds in a pan without fat and take them out again. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 – 5 mm thick) with the knife, fry the carrot blossoms in a pan with sesame oil (1 tbsp) / stir-fry, with light Deglaze soy sauce (1 tbsp) and sweet soy sauce (1 tbsp) and season with mild curry powder (1 teaspoon), sugar (1 teaspoon) and salt (½ teaspoon). Let everything simmer with the lid closed at a low temperature for about 8 minutes. Finally sprinkle / fold in the toasted sesame seeds and serve. The Asian carrot blossoms are a delicious side dish for many dishes and they also just taste like that.
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