LOTUS ROOT CHIPS | CHINA SICHUAN FOOD
Salted lotus root chips
Provided by Elaine
Categories Snack
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 6
Steps:
- Peel the skins and cut lotus roots into really thin slices (as thin as possible), then gently wash the lotus root slices 2 times to remove extra starch. Soak in water to avoid getting dark. Then dry with kitchen paper before frying.
- Heat up around 1 cup of oil in a deep pan and then fry the thin slices by batches. Transfer it out when the edges starting to get browned. Over-fried ones get bitter.
- Toast Sichuan peppercorn in a pan over slowest fire until aroma. Then fry salt over slowest fire for 1 to 2 minutes until slightly browned. Then mix the two and ground into powders.
- Then decorate with coriander stem and fresh pepper, serving with your spices. I am matching this with Szechuan pepper salt. You can choose to use normal salt and pepper or Chinese five spice powder.
Nutrition Facts : Calories 126 kcal, CarbohydrateContent 6 g, ProteinContent 1 g, FatContent 11 g, SodiumContent 962 mg, FiberContent 2 g, ServingSize 1 serving
CRISPY LOTUS CHIPS | ASIAN INSPIRATIONS
Lotus root fried to perfection and well seasoned with salt, get this recipe for an easy appetiser or satisfying solo snack. Recipe by Asian Inspirations.
Provided by AsianInspirations
Total Time 40S
Prep Time 25S
Yield 3-4
Number Of Ingredients 4
Steps:
- To Prep Combine the water and rice vinegar in to a large bowl. Clean the lotus root and proceed to cut it in to thin slices before placing them in to the vinegar mixture. This will help stop any discoloration from forming on the slices. Rinse the chips and drain them well. Pat off any of the excess water using a paper towel. To Cook Heat up a pan of oil to about 180 degrees Celsius and cook the lotus root in batches. Fry the chips until they become crispy and golden. Transfer the cooked chips on to paper towels to drain off the excess oil and to cool. Season the chips with salt and serve!
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