Recipe Ingredient
- 200ml cooking oil
- 100g peanuts, skinned
- 100g cashew nuts
- 2-3 tablespoons sesame oil
- 30g young ginger, peeled and cut into thin strips
- 250g lotus root chips
- 2-3 tablespoons dried wakame seaweed
- 1 tablespoon dried medlar seeds (kei chi)
- 1 tablespoon white sesame seeds, toasted
- 1 tablespoon black sesame seeds, toasted
- salt and sugar to taste
Instructions
- Slice the lotus root thinly using a mandolin.
- In a wok, heat the oil over a medium flame and deep fry the lotus slices in batches until lightly browned, about 2-3 minutes.
- Drain on paper towels.
- In the remaining oil in the wok, deep fry the peanuts over low heat until golden; remove and repeat with the cashew nuts.
- Drain on paper towels.
- Heat the sesame oil and fry the ginger strips until golden brown and crisp.
- Remove and drain on paper towels.
- In a mixing bowl, combine the lotus chips, nuts, seaweed, ginger and sesame seeds.
- Season to taste with salt and sugar.
To make lotus root chips:
To fry peanuts and cashew nuts:
To fry ginger:
To serve:
