Tamarind Glazed Lotus Root Crisps
Thinly sliced lotus root, fried to a delicate crisp and coated in a vibrant, sweet and sour tamarind glaze. These bites offer a satisfying crunch and a delightful tangy flavor, perfect for starting any meal.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
180 kcal
Instructions
- 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.
~10 min - 2
Heat the vegetable oil in a deep fryer or a deep saucepan to 175°C (350°F).
~5 min - 3
Fry the lotus root slices in batches until golden brown and crisp. This should take about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
~15 min - 4
While the lotus root is frying, prepare the glaze. In a small saucepan, combine tamarind paste, brown sugar, soy sauce, rice vinegar, and sesame oil. Mince the garlic and ginger and add them to the saucepan. Heat over medium heat, stirring until the sugar dissolves and the mixture thickens into a glaze.
~10 min - 5
In a large bowl, toss the fried lotus root crisps with the tamarind glaze until evenly coated. Sprinkle with sesame seeds and a pinch of salt.
~5 min
Tips
- For extra crispy lotus root, ensure it is completely dry before frying.
- Serve immediately for the best texture. Leftovers can be stored in an airtight container at room temperature for up to 2 days, but they may lose some crispness.
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