LOTUS ROOT CHIP 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 and slice lotus root (peeler can be used for slicing). Put sliced lotus into a bowl of water with vinegar added to prevent them from turning brown. Pat dry with paper towel, set aside. Heat oil in a pot, drop in lotus root slices and deep-fry with low-medium heat till golden brown. Transfer to a tray lined with paper towel to remove excess oil.