Fiery Dragon's Breath Crisps

Instructions

1. 1

   Peel the lotus root and slice it very thinly, about 1-2 mm thick. If the slices are too thick, they won't crisp up properly.

   ~10 min
2. 2

   In a large bowl, whisk together rice flour, cornstarch, red chili powder, galangal powder, lemongrass powder, coriander powder, turmeric powder, and salt.

   ~2 min
3. 3

   Gradually add water to the dry ingredients, whisking continuously until a smooth, thick batter forms. The consistency should be like pancake batter, thick enough to coat the lotus root slices.

   ~3 min
4. 4

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

5. 5

   Dip each lotus root slice into the batter, ensuring it's fully coated, and carefully place it into the hot oil. Do not overcrowd the fryer; fry in batches.

   ~15 min
6. 6

   Fry for 3-5 minutes, or until golden brown and crispy. Use a slotted spoon to remove the crisps from the oil.

   ~5 min
7. 7

   Drain the crisps on paper towels placed on a cooling rack to absorb excess oil.

   ~2 min
8. 8

   Serve immediately for the best crispiness.