Spicy Tamarind Glazed Lotus Root Chips

Instructions

1. 1

   Peel the lotus root and slice it very thinly, about 1-2 mm thick. Rinse the slices under cold water to remove excess starch. (5 minutes)

   ~5 min
2. 2

   Heat the vegetable oil in a frying pan over medium-high heat. Once shimmering, carefully add the lotus root slices in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per batch. (15 minutes)

   ~15 min
3. 3

   Using a slotted spoon, remove the fried lotus root chips and place them on a plate lined with paper towels to drain excess oil. (0 minutes)

4. 4

   In a small saucepan, combine tamarind paste, brown sugar, soy sauce, and chili flakes. Cook over low heat, stirring constantly, until the sugar dissolves and the glaze thickens slightly, about 3-4 minutes. (5 minutes)

   ~5 min
5. 5

   Add the fried lotus root chips to the saucepan with the glaze. Toss gently to coat all the chips evenly. (2 minutes)

   ~2 min
6. 6

   Spread the glazed chips on a baking sheet to cool and crisp up further. Sprinkle with salt immediately. (5 minutes)

   ~5 min