Lotus Chips

Oil, for frying
7 oz lotus root, peeled and thinly sliced
Salt, to serve
Ichimi powder, to serve *

Pour enough oil into a wok or deep frying pan to come one-third of the way up the side and place over high heat until shimmering. Cook the lotus root, in batches, for 3–5 minutes, or until golden.
Drain on paper towel and sprinkle with the salt and ichimi powder to serve.

Ichimi powder —> Japanese Hot Red Chili Pepper, naturally dried in the sun and milled into a powder. Can be bought online or at most Asian Grocers.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s