Lotus Root Chips
Salted lotus root chips
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 larger sections Lotus root
- 1 cup oil ( ,for frying)
- 1 tsp. salt
- 1 tbsp. Szechuan pepper
- small bunch coriander ( ,for decorating)
- 2 fresh thai pepper (, for decorating)
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.