Wasabi Bloody Mary with Pickled Lotus Recipe | Ming Tsai

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, recipe follows
• 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