Steps

1. Wash off any dirt or soil from 200g - 250g of Lotus Root.
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2. Drain the washed Lotus Root and cut it in half lengthwise.
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3. Cut the Lotus Root into pieces about 1cm to 1.5cm thick. [Key Tip!] Cutting them larger will create a good balance between the fluffy interior and crispy exterior.
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4. Place the cut Lotus Root into a plastic bag.
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5. Add 1 tbsp Soy Sauce and 1 tbsp Mirin (Sweet Rice Wine) to the bag with the Lotus Root. Seal the bag, leaving some air inside, and gently massage to coat. [Key Tip!] Avoid over-massaging, which can break down the lotus root. Instead, use the air inside the bag to mix and coat.
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6. Let it sit for about 5 minutes to allow the Lotus Root to absorb the flavors.
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7. In a separate container, combine 1/3 tsp Salt, 1/3 tsp Sugar, 3 shakes MSG (Umami Seasoning), and a pinch of Curry Powder. Mix well to create your homemade spice blend. [Key Tip!] Use a very small amount of curry powder; too much will make it taste like curry.
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8. In a large bowl, add about 2 tbsp Potato Starch.
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9. In a deep-frying pot, add enough oil to generously cover the Lotus Root and heat over low heat to 160°C (320°F). [Key Tip!] Frying in small batches in a smaller pot helps maintain a stable oil temperature and prevents uneven frying. Using too little oil will cause the temperature to fluctuate, so ensure the ingredients are submerged. Using a thermometer can help prevent mistakes.
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10. Add half of the Lotus Root that has been marinating for 5 minutes to the bowl with Potato Starch. Shake the bowl to coat evenly. [Key Tip!] Coating with potato starch creates a crispy texture on the outside while locking in moisture for a fluffy interior.
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11. Once the oil reaches 160°C (320°F), carefully place the starch-coated Lotus Root into the oil.
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12. Fry the Lotus Root for about 3 minutes. Do not touch for the first minute, then gently separate any pieces that stick together and flip to ensure even frying.
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13. Once golden brown, drain the oil thoroughly and transfer to a wire rack.
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14. Remove any fried bits from the pot, and repeat the process with the remaining Lotus Root, coating it with Potato Starch and frying.
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15. Spread out the freshly fried Crispy Fried Lotus Root and sprinkle about half to one-third of the homemade spice blend evenly over them. [Key Tip!] Saving the remaining spice for a second sprinkle will allow you to enjoy a layered burst of flavor.
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16. Arrange on a plate and serve. Enjoy!
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