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SALTED EGG SHAKER CHIPS (LOTUS ROOT)
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Cooking Time
mins -
Difficulty
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Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Total
- 250 g lotus root (sliced into translucent thins)
- 1 litre water (with 4 tbsp of salt)
- 5 tbsp cornflour
- 1 tsp salt
- 500 ml oil
- 8 tbsp Knorr Salted Egg Yolk Powder
- 5 chilli padi (or as desired)
- 2 tbsp sugar to taste
- A handful curry leaves (fried)
- 1 Soak lotus root in water and salt for 10 mins. Drain and spin till very dry. (If time permits, best to dry lotus root slices under sun for 2 hours or pat dry with a heavy-duty kitchen towel.)
- 2 Dust with corn flour and salt. Shake away excess flour.
- 3 Heat oil and deep-fry in several batches. Drain well. Set aside to cool completely.
- 4 Lightly fry all salted egg seasoning ingredients over low to medium heat until powder turns a slightly darker color.
- 5 Toss evenly over chips and serve.
- 6 ** Lotus Root may be replaced with Potato, Sweet Potato and Apple.
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