Spicy Lotus Root Chips in Salted Egg Yolk Sauce
These spicy chips are made with lotus roots, then coated in a delicious salted egg yolk sauce. They are not only perfect as a snack, but also as a side dish during a meal. Try them!
2-3 persons
Ingredients
Based on 2-3 persons
- 500ml water
- 4 Tbsp rice vinegar
- 500g lotus roots
- 40g butter
- 2 garlic cloves
- 10 bird-eye chilies
- 10g curry leaves
- 4 salted egg yolks
- 1 tsp sugar
- ¼ tsp fine sea salt
- Tapioca flour
- Vegetable oil
Kitchen tools:
- Steamer
Preparation time: 30 minutes
- Steam the salted egg yolks for 7 minutes, until they are cooked. In the meantime, peel and thinly slice the lotus roots. Chop the garlic cloves as well as the bird-eye chilies. Take the salted egg yolks out of the steamer and mash them while they are still hot.
- Bring the water and rice vinegar to a boil in a large saucepan. Blanch the lotus root slices for about 5 minutes, drain and pat them dry with kitchen towels. Cover them with tapioca flour and shake off the excess.
- Heat some vegetable oil in a large pan, then deep fry the lotus root slices until they are golden brown.
- Heat a wok over medium heat, then add the butter with a tablespoon of vegetable oil. Stir-fry the garlic, chilies and curry leaves until they are fragrant. Add the lotus root chips, the mashed salted egg yolks, the salt and the sugar. Mix the ingredients well until the lotus root chips are fully coated with them.
The recipe photo serves for illustrative purposes only.