Chinese
Chinese - Shandong Lu Cuisine
Crispy Lotus Chips
Chef's Menu Description
Crispy on the outside with a fluffy potato interior, seasoned with sea salt, cracked black pepper, and fragrant garden rosemary.
Ingredients
- • 500g lotus root
- • 2 tbsp cornflour
- • 1 tsp five-spice powder
- • 1 tsp salt
- • 1/2 tsp white pepper
- • 400ml peanut oil for frying
Preparation Steps
1
Phase 1
Peel the lotus root and slice it very thinly into rounds.
2
Phase 2
Soak the slices in water with a splash of vinegar for 10 minutes, then dry thoroughly.
3
Phase 3
Toss the dried slices with cornflour, five-spice powder, salt, and white pepper.
4
Phase 4
Heat peanut oil to 180°C and fry the slices in batches until golden and crisp.
5
Phase 5
Remove with a slotted spoon and drain on kitchen roll.
6
Phase 6
Season with extra salt and serve immediately while crunchy.