Craving a vibrant and refreshing salad with a delightful crunch? Look no further than this Thai-inspired crispy lotus root salad! This recipe delivers a captivating blend of textures and flavors, showcasing the surprisingly versatile lotus root. The delicate, slightly sweet root vegetable is transformed into crispy, golden chips, providing a delightful contrast to the fresh herbs and tangy dressing. Expect a symphony of tastes – the earthy lotus root harmonizes beautifully with the zesty lime juice, fragrant cilantro, and spicy chili flakes. This isn't your average salad; it's a culinary adventure waiting to happen.
Prepare to be amazed by how easily this stunning dish comes together. From thinly slicing the lotus root to achieving perfectly crisp chips, each step is clearly explained to ensure success in your kitchen. Ready to embark on this delicious journey? Let's dive into the step-by-step instructions to create your own unforgettable crispy lotus root salad.
Tools Needed
- Bowl
- Knife
- Sieve
- Frying pan
Ingredients
- Lotus root
- Vinegar
- Salt
- Somtam sauce (or ingredients to make it: garlic, chili, lemon juice, Thai chili paste)
- Onion
- Mint leaves: 1 spoon
- Coconut milk powder
- Potato starch or cornflour: small quantity
- Oil
Step-by-Step Instructions
Step 1. Prepare the Lotus Root
- Peel the lotus root and cut it into fine, evenly sized slices. Soak the slices in a bowl of water.
- Add vinegar and salt to the water to remove any smell from the lotus root. Let it soak for 1 minute, then drain and rinse.
- Lightly coat the lotus root slices with potato starch (or cornflour). Ensure it's not too wet.
Step 2. Fry the Lotus Root
- Fry the lotus root slices individually in hot oil (170-180°C) until lightly browned. Remove and let rest for 2-3 minutes.
- Increase oil temperature to 180°C, then fry the lotus root again until crispy and golden brown. Remove immediately.
Step 3. Make the Thai-Style Sauce
- Mix Somtam sauce (or its ingredients), onion slices, mint leaves, and coconut milk powder. Set aside.
Step 4. Combine and Serve
- Add the fried lotus root to the prepared sauce and gently mix.
- Serve immediately. This salad is best enjoyed within 3-4 minutes of preparation to maintain its crispiness.
Read more: Authentic Thai Bean Sprout Salad (Kerabu Tauge) Recipe
Tips
- Evenly sized lotus root slices are essential for even cooking and appealing presentation.
- The secret to crispy lotus root is proper frying technique. Fry individually, ensuring the oil temperature is maintained correctly and allowing for resting time between frying sessions.
- This salad must be eaten immediately for optimal crispiness. If not served right away it will become soggy.
Nutrition
- Calories: 200-300
- Fat: 10-15g
- Carbs: 25-35g
- Protein: 2-4g
FAQs
1. Can I make the crispy lotus root ahead of time?
Yes! The crispy lotus root can be made a day or two in advance and stored in an airtight container. Add the dressing and herbs just before serving to prevent them from wilting.
2. What can I substitute for the cilantro?
If you don't have cilantro, you can use fresh mint or basil for a slightly different, but still delicious, flavor profile. Thai basil would be particularly good.
This crispy lotus root salad is a testament to the beauty of simple ingredients elevated through thoughtful preparation. Its refreshing taste and satisfying crunch make it a perfect side dish or a light and flavorful meal. Enjoy this delightful Thai-inspired recipe and impress your friends and family with its unique and unforgettable flavor.