LOTUS CHIPS RECIPES

Steps:

• Wash the Lotus Root (1) and cut it into 2-3mm slices. I don’t peel off the skin as it gives the chips a nice rustic edge once cooked, but it’s up to you.
• Add the Rice Vinegar (1/4 teaspoon) into a large bowl of water and soak the lotus slices in vinegar water for 5-10 minutes.
• Pour the slices into a sieve and shake all water out. Dry them on towel or kitchen paper.
• Pour about 5-10 millimeters of Frying Oil (to taste) into a large saucepan and heat on high. Insert a wooden spoon or stick into the oil. When you see the oil bubble around the wood it is fully heated. Then turn the heat down to medium ready for deep frying.
• Gently place the lotus slices into the boiling oil. Slowly fry 5-6 pieces at a time, avoid overlapping. When they turn a nice golden colour, they are ready.
• Place the deep-fried lotus slices on a tray with oil-absorbing cooking paper or kitchen towel. Repeat the same process until you have finished all the slices.
• Season with Sea Salt (1 pinch), Ground Black Pepper (1 pinch) and Dried Seaweed (to taste) while it's warm. Allow to cool for 5-10 minutes before serving

Steps:

• Peel lotus root with a vegetable peeler and cut into 1/8-in. slices. Soak in a large bowl of water with lemon juice 20 minutes, then drain and pat dry. Mix salt and five-spice powder together in a small bowl.
• Pour enough oil into a medium pot to come 2 in. up sides. Heat oil until it registers 325° on a deep-fry thermometer.
• Fry chips in small batches until golden, then put on a plate and sprinkle each batch with a little five-spice mixture while chips are still hot.
• *Buy lotus root at Asian markets.