Crispy Lotus Root With Salted Egg Yolk

Cut the lotus root as thin as you can go, boil them in vinegar water for 5 mins

take out and drain dry or wipe with paper towel.

put them in a plastic bag of potato starch and shake them

till all the lotus slices are coated with the potato starch

deep fry them in batches in hot oil till brown and crispy

place the crispy slices on paper towel to take off

excess oil

ingredients :- cooked salted yolks, chilli, garlic, butter and curry leaves

saute all the ingredients in non stick pan till aromatic

Add in the crispy slices and stir fry till the slices are coated with the

sauted aromatic ingredients.....

Crispy Lotus Root With Salted Egg Yolk - ( adapted from Flavours Magazine -May-June 2011)

Ingredients:-

lotus root chips

500 ml water
4 tbsps rice vinegar * I used distilled white vinegar
400gm lotus root, peeled and thinly sliced * I used the China lotus root
tapioca flour to dust * I used potato starch
vegetable oil for frying * I used grapeseed oil
40 g butter * I used 20 g
2 cloves garlic, chopped * I used 5 cloves :)
10 bird eye chillies, chopped
15 g curry leaves, cleaned
4 salted egg yolks, steamed for 7 mins and mashed while hot
1 tsp sugar
1/4 tsp fine sea salt

To prepare lotus root chips:-
Bring water and vinegar to boil and blanch the lotus root slices in the solutions for 5 mins; drain and pat dry with kitchen towels. Coat the lotus root with tapioca flour ( potato starch ), shaking off excess, and deep fry in hot oil until golden brown.

To finish:
Heat wok over medium heat and add oil and butter. Fry garlic, chillies and curry leaves until fragrant, then mix in salted egg yolks, sugar and salt. Add the lotus root chips and toss to coat it in the mixture.


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