Saturday, 1 June 2013

Recipe - How To Make Crispy Lotus Root Chips

The lotus root is the under-water edible root or rhizome of the lotus plant. The root grows underwater in mud. It is crunchy, sweet and has a delicate flavour. It is used commonly in Chinese and Japanese cuisines, mostly in a soup. The Japanese call it renkon.

The lotus root has lots of phyto-nutrients, especially vitamins B and C and minerals. It is best known for drying up mucus and stopping cough.

The lotus root is also a versatile vegetable. It can be fried till crispy to make a very tasty and delicious snack. Be warn that the crispy lotus root can be addictive. Once you take a bite you won't be able to stop. It is crispy and naturally sweet.

How to make them crispy ? 

You will need a slicer to slice the lotus root thinly and evenly. Peel the lotus roots and slice them up thinly.
Pat dry the sliced lotus roots and you are ready to go.
lotus root

Note: No salt is needed as the lotus roots are naturally sweet.

To save oil, I fry them in small batches in shallow oil till golden brown.


Heat the required amount of oil in wok or deep fryer on medium.

When the oil is hot, toss in the lotus root.

The thinner they are, the faster they turn golden brown.
It takes about 1 minute for a small batch. 
Set aside on serving plate with paper towel to soak up any extra oil.
Let it cool and serve.


A short 2 minute from Ching He Huang cooking crispy lotus roots

Entertaining video from Iron Chef  on the battle of lotus roots.

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