LOTUS ROOT CRISPS

2 min read

It still brings a smile to my face when I reminisce about the first time I brought my Seychellois wife and British brother-in-law to a Chinese supermarket.There wasthe polite Wow，it smells so fragrant in here’on stepping foot in the shop and getting the initial scent of fermented bean curd and aerating dried fish.Then there was the look of complete bemusement and confusion on inspecting the plethora of unfamiliar vegetables on display.What resembles a medieval tool of torture isactually a rare fruit from the Yunnan Province，and what appears to be a stale cucumber is in fact the most bitter of vegetables-bitter enough to make a humanwith the world’s thickest tongue gag for their life.As we walked on through the aisles，we reached the lotus root.Is it a vegetable？It looks more like a pig’s snout，but if it is，why is it lying between a shelf of smoked tofu and a pile of Chinese fish balls？

The lotus root is known as the‘root of the soul’，possessing properties that can apparently make people happy if regularly consumed.A favourite among chefs for use in soups，it is often seen at large feasts and celebrations.For years，I have grappled with finding ways to entice our guests into enjoying the lotus root in itsvarious forms.Its shape is fascinating and its texture starchy，similar to potato.Itis this starchy quality that inspired us to use the lotus root in the restaurant to make a crisp-like deep-fried garnish or pre-dinner nibble to go with an aperitif.

Makes up to 150 crisps（about 15 servings）

INGREDIENTS

1 lotus root

vegetable oil，for deep-frying

1.Peel the lotus root and then，using a mandolin or sharp knife，cut it crossways into very thin slices，placing them in a bowl of cold water as you go.

2.Heat the oil for deep-frying in a deep-fat fryer to 190℃.

3.Drain the lotus root slices and dry them well with kitchen paper.

4.Deep-fry the lotus root slices，in batches，until golden brown.

5.Drain on kitchen paper and season with salt before serving.

CHEF’S TIP

If the lotus root slices refuse to go crispy，it is usually because they are not fresh enough.The way to salvage such crisps is to place them on a baking sheet and leave them to dry out in the oven on its lowest setting for a few hours.