Spicy Tamarind 'Nang Fa' Crisps

Instructions

1. 1

   Peel the lotus root and slice it as thinly as possible using a mandoline slicer. Aim for paper-thin rounds.

   ~15 min
2. 2

   Rinse the lotus root slices under cold water to remove excess starch, then pat them thoroughly dry with paper towels.

   ~5 min
3. 3

   Heat the vegetable oil in a deep fryer or a large, deep skillet to 175°C (350°F).

   ~10 min
4. 4

   Carefully fry the lotus root slices in batches until golden brown and crisp. This will take about 3-5 minutes per batch. Do not overcrowd the fryer.

   ~15 min
5. 5

   Remove the crisps with a slotted spoon and drain them on paper towels. Let them cool completely.

   ~5 min
6. 6

   While the crisps cool, prepare the sauce. In a small saucepan, combine tamarind paste, palm sugar, and fish sauce.

7. 7

   Finely chop the Thai chilies, garlic, and cilantro stems (if using a mortar and pestle, pound them together to a rough paste).

   ~5 min
8. 8

   Heat the saucepan over medium heat and stir until the palm sugar dissolves. Bring to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly.

   ~5 min
9. 9

   Stir in the chopped chilies, garlic, and cilantro paste into the sauce. Cook for another 2 minutes until fragrant.

   ~2 min
10. 10

    Add the toasted sesame seeds and salt to the sauce, then stir well. Remove from heat.

    ~1 min
11. 11

    In a large bowl, gently toss the cooled lotus root crisps with the prepared sauce until evenly coated. Work quickly to maintain crispness.

    ~3 min
12. 12

    Serve immediately as a unique and flavorful snack.