Foodie

Sunday, January 17, 2010

Golden Lotus Root Slices



The root of the lotus plant, with its characteristic "wheel shape" cross section, has long been a popular vegetable in the Orient. It is the only plant in the world that actually grows in all three elements: earth (mud), water and air, perhaps this is why it is so medicinal and its exquisite flowers represent beauty and longevity.


Besides its use as a food, all parts of the lotus plant - seeds, leaves, and flowers as well as the root - have long been respected in the East for their medicinal properties. In Oriental medicine,  lotus seeds are eaten to increase energy and vitality and to aid digestion. Containing twenty percent protein, the seeds are also nourishing. Though the entire rhizome can be used medicinally, the portion where the links join has the greatest effect. The physical resemblance of lotus root to the lungs is a clue to its healing properties. Lotus root has traditionally been used to treat various respiratory problems. Small doses of the juice extracted from raw, finely grated lotus root is prescribed for lung-related ailments, such as tuberculosis, asthma, and coughing.  It is said to melt mucus accumulation in the body, especially in the respiratory system.  They are good for heart diseases, also to increase energy and neutralize toxins from our body.


These fired lotus root slices make a very auspicious snack for The Chinese New Year.  Lotus roots, in Chinese is " lin ngau " , which sounds like "lin yau", which means "every year you have plenty."



Ingredients:

Lotus roots
Oil for frying
Kosher/sea salt
Method:

Peel the skin off the lotus roots, then using a mandoline, slice into the thinnest possible of slices, soak alices in vinegared water to prevent oxidation.

Drain and dry slices on kitchen towels.

Heat oil to 300f and fry the slices by a handful.  As soon as the slices turn slightly golden brown, remove with spider strainer and put on a cake rack to drain.  Slices brown and burnt fast, so do not fry them until golden brown.

When all the slices are done frying.  Line them in single layer on a cake rack and bake in a 250 f oven until crispy.

Sprinkle with salt when they are hot.


Cool before storing in an airtight container.

Serves

16 comments:

Pete said...

Cool, lotus roots chips for Chinese New Year!

tazyspin said...

Hi Lily,

This is so interesting. I shall try.. BTW, what's vinegared water??

lilyng said...

tazyspin

it is just water with a little vinegar added.

Lyndsey said...

I love lotus root. I've used it in salads and stir fry. I can't wait to try it this way. A couple of weeks ago I made crispy kale, so now I want to eat crispy lotus root!! Thanks!

Ube said...

Love lotus from its flower, seeds and root. I use the root as an eye catcher in my green sald and like the lotus seeds paste that they pass on dimsum carts like a dessert type of thing.

Mary said...

Lily, we had a breaded version of this when we were in China. I think I like your version better.

tazyspin said...

Thanx, Lily. How long do I need to soak the vinegar?

Cheers!

Jackie

lilyng said...

jackie

you can leave it there until you are ready to dry them for frying.

tazyspin said...

Thanx, Lily. Will try it out this weekend and share with you the outcome...:-)

Cheers!

Jackie

J.C. said...

Many shops in KL & Subang are selling this snacks for Chinese New Year. I have not tried this. Probably will prepare some for CNY.

Audrey Wong said...

Hi Lily,

I cannot seem to access the 'recipe page'. i think the link wouldn't work.
Would you mind sending me the recipe please?

Anonymous said...

Hi Lily

Thanks for sharing. I couldn't find the fresh lotus root here in brisbane. but i found the very thin sliced packed lotus root in a korean shop today. it is not freezed, but keeps in the fridge and it is white in color. do u think i can use this?

cheers
Yeou-Lee

lilyng said...

audrey wong

it works fine for me. please do try again

lilyng said...

yeou-lee

i have seen them in my korean store too but i have not bought any before. You could try frying with them and please tell me how it goes.

Anonymous said...

Hi Lilyng,I am looking for this recipe for a long time, thanks! BTW, i saw you posted Prawn Cracker, do you have the recipe for Sweet Potato Cracker, for cny ? i wish to do tat for this year. Thanks for your reply.

Nick, Malaysia

lilyng said...

nick

i know here is kerepek ubi kayu but i have not seen kerepek keledek. well, it is worth a try even bananas can be fried.

Related Posts Plugin for WordPress, Blogger...