Crispy Lotus Root With Salted Egg Yolk

I am so happy with the lastest issue of the Flavour Magazine .  Found something interesting and salivating and I just had to try it out and gosh it was GOOD !!!  Salted egg yolk coated on crispy lotus root.... can you imagine how delicious this is....the savoury taste with a crunch.  Imagine this with a glass of cold beer....mmmm yummy yummmy .    Flavours Magazine do give us good recipes and there are lots of bread recipes in this issue - May-June 2011.   Love all the recipes in it.....if you have not got your May-June issue yet, do hop over to your nearest newstand and get one...I am not advertising for FM but sharing with you something good :p

I never knew that lotus root can be fried till crispy until I discovered that by using white vinegar when boiling the lotus root , it helps to make the slices to be crispy when fried in hot oil....whoa what a wonderful discovery .  I kept the leftovers for the next day in the fridge ) ...believe me it stayed crispy till the next day ,  I used potato starch instead of tapioca starch .  And another thing is to use China lotus root which is more fluffy in texture.  I am sure you will agree with me that this is a great dish.  Easy to prepare and yet so tasty ...finger lickin' good !!!!

Cut the lotus root as thin as you can go, boil  them in vinegar water for 5 mins

take out and drain dry or wipe with paper towel.

put them in a plastic bag of potato starch and shake them

till all the lotus slices are coated with the potato starch

deep fry them in batches in hot oil till brown and crispy

place the crispy slices on paper towel to take off 

excess oil

ingredients :- cooked salted yolks, chilli, garlic, butter and curry leaves

saute all the ingredients in non stick pan till aromatic

Add in the crispy slices and stir fry till the slices are coated with the

sauted aromatic ingredients.....

a plate of kam heong crispy lotus root with salted egg yolk

that serves well as an appetizer or snack with a glass of beer or

as a main dish for dinner.......

this is a keeper for sure......do try this out

to believe what I crap here  LOL!   

Crispy Lotus Root With Salted Egg Yolk  - ( adapted from Flavours Magazine -May-June 2011)

Ingredients:-

lotus root chips

500 ml water

4 tbsps rice vinegar * I used distilled white vinegar

400gm lotus root, peeled and thinly sliced * I used the China lotus root
tapioca flour to dust * I used potato starch
vegetable oil for frying * I used grapeseed oil
40 g butter * I used 20 g
2 cloves garlic, chopped * I used 5 cloves :)
10 bird eye chillies, chopped
15 g curry leaves, cleaned
4 salted egg yolks, steamed for 7 mins and mashed while hot
1 tsp sugar
1/4 tsp fine sea salt

To prepare lotus root chips:-
Bring water and vinegar to boil and blanch the lotus root slices in the solutions for 5 mins; drain and pat dry with kitchen towels. Coat the lotus root with tapioca flour ( potato starch ), shaking off excess, and deep fry in hot oil until golden brown.

To finish:
Heat wok over medium heat and add oil and butter. Fry garlic, chillies and curry leaves until fragrant, then  mix in salted egg yolks, sugar and salt. Add the lotus root chips and toss to coat it in the mixture.

Enjoy and have a great day !

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