Preparation
25 minutes
Cooking
8 minutes
Difficulty
Easy
Lotus root is not only used to make nutritious soups but can also be prepared into fried dishes that are very unique in taste. Let’s cook with TasteVN to find out how to make crispy fried lotus root with sweet and sour sauce that is both delicious and simple!
Ingredients for Crispy Fried Lotus Root with Sweet and Sour Sauce Serves 3
Lotus root 200 gr Crispy flour 200 gr Breadcrumbs 200 gr Chili sauce 2 tablespoons Tomato sauce 1 tablespoon Ketchup 1 tablespoon Vinegar 1 tablespoon Sugar 2 tablespoons Seasoning powder 1/2 tablespoon Cooking oil 500 ml
How to Choose Good Lotus Root for Cooking
- You should choose lotus root sections that are medium-sized and short because they will have better ripeness and taste.
- The outer surface of the lotus root should be plump, with no unusual bulges or dents.
- The skin of the lotus root should be yellow; avoid choosing white-skinned lotus roots as they may have been chemically bleached.
- There should be no strange smell.
- The larger the air holes inside the lotus root, the more water it contains, indicating it has a good taste.
Ingredient Image:
How to make Crispy Fried Lotus Root with Sweet and Sour Sauce
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Prepare the lotus root
Peel the outer layer of the lotus root, then soak it in diluted lemon water for about 10 minutes to prevent it from browning.
Then, use a knife to cut the lotus root into slices about 0.5cm thick.
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Prepare the batter
Gradually add water to the bowl of tempura flour until the mixture is thick and smooth.
-
Mix the sweet and sour sauce
Gradually add the following ingredients into a bowl: 2 tablespoons of chili sauce, 1 tablespoon of tomato sauce, 1 tablespoon of ketchup, 1 tablespoon of vinegar, 2 tablespoons of sugar, 1/2 tablespoon of seasoning powder, and 1 tablespoon of cooking oil, then mix well.
Tip: You can substitute the vinegar with regular white vinegar, but the taste may not be as good. -
Fried Lotus Root
Heat the oil in a pan until it is very hot. Quickly coat the lotus root in a layer of batter (prepared in step 2), then in a layer of breadcrumbs, and place it into the hot oil. Continue this process with the remaining lotus root.
Then, quickly use chopsticks to stir the lotus root to ensure the outer batter is evenly golden, and remove to drain the oil.
Tip: To check if the oil is really hot (not bubbling yet), just sprinkle a few breadcrumbs. If the breadcrumbs rise immediately, it means the oil is hot! -
Final Product
The crispy fried lotus root is served with sweet and sour sauce, helping you change your taste for those days of vegetarian meals. The crispy outer layer combined with the inherent crunchiness of the lotus root surely brings an interesting feeling whether it is an appetizer or just a snack to enjoy with friends.
Tips for crispy fried lotus root with sweet and sour sauce success
- You can choose young lotus roots for frying crispy.
- It’s better to use rice vinegar instead of white vinegar, as it will give a different flavor to the sauce.
- When frying lotus root, if you see the outer layer of batter turning yellow, you should take it out immediately. When cooled, the lotus root will have a beautiful golden color instead of turning brown, which looks burnt.
Tips for using leftover oil
- Filter the used oil through a sieve several times to remove leftover food. If you want to be more thorough, you can line it with absorbent paper.
- Then, store the leftover oil in a sealed jar. Before covering the lid, you should let the oil cool completely.
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Thus, TasteVN has shared with you how to make crispy fried lotus root with sweet and sour sauce easily at home! Hope your vegetarian menu will become more diverse!
*Compiled and referenced from Diệu Pháp Âm.
