Crispy Lotus Root Bhel
Crispy Lotus Root Bhel
It’s crunch time
Serving
2
Preparation Time
30 mins
Sauces –
Me Soo Yum Thai Sweet and Sour Salad Dressing,
Me Soo Yum Bhut Jolokia Chilli Oil Infused with Honey
Ingredients:
- 250 gms lotus root, thinly sliced
- Oil for frying (neutral cold pressed oil like canola or sunflower)
- 100 grams Rocket leaves / salad leaves(optional)
- 1 onion Sliced
- Handful of coriander
- Roasted peanuts crushed
- Spring onion chopped (green part)
- 3 tbsp corn flour
- 2 red chilli,diced
- 2 cloves of garlic, diced
- ½ tsp salt
For the Dressing:
- Lemon juice of 1 lemon
- 1 tbsp soy sauce
- 50 ml Me Soo Yum Thai Sweet and Sour Salad Dressing
- Coriander
- ¼ cup onion, sliced
- Fresh red chilli and garlic for extra flavour (optional)
- Salt- ½ tsp
Directions:
Step 1:
1. Prep the Lotus Root:
- Peel and slice lotus root very thinly, then soak in water with a little lemon juice or vinegar to prevent discoloration and remove excess starch.
Step 2:
Fry the Lotus Root:
- Blot dry, dust the sliced lotus root with corn flour, then deep-fry the slices in hot oil until golden and crispy (this usually takes 2–3 minutes per batch).
- Set on kitchen paper to drain excess oil.
Step 3:
To Make the Dressing:
- Whisk together Me Soo Yum Thai Sweet and Sour Dressing, soy sauce, lemon juice, salt, chilli (optional), crushed peanuts, sliced onion and coriander.
Step 4:
- Toss your fresh rocket leaves/ salad leaves and crispy lotus root with dressing.
- Add chives (spring onion green part) and more crushed peanuts on top.
Step 5:
- To make it even tastier, drizzle our Me Soo Yum Me Soo Yum Bhut Jolokia Chilli Oil Infused with Honey on top and serve immediately.
