Steps

1. Peel and trim the ends of 250g Lotus Root.
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2. Slice the lotus root into 1cm thick rounds. Cut larger slices in half or quarters for easier eating.
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3. Place the sliced lotus root into a cooking bag.
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4. Add 1 tbsp Soy Sauce, 1 tsp Grated Garlic, 1 tsp Chinese Soup Stock Granules, and 1 tsp Sugar to the bag. Knead from the outside of the bag to thoroughly coat the lotus root.
   🕒 01:10
5. Once seasoned, add 3 tbsp All-Purpose Flour to the bag. Close the bag and shake to evenly coat the lotus root with flour. (Key Tip!) To ensure the flour coats evenly, it's best to add the all-purpose flour and potato starch separately.
   🕒 01:28
6. Once the all-purpose flour has coated, add 3 tbsp Potato Starch to the bag. Close the bag and shake to evenly coat the lotus root with potato starch. (Key Tip!) To ensure the flour coats evenly, it's best to add the all-purpose flour and potato starch separately.
   🕒 01:35
7. Heat oil in a frying pan to a depth of about 2-3 cm. The oil should be at a medium temperature of 160-170°C, indicated by slow-rising bubbles when a chopstick is inserted.
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8. Once the oil is heated, carefully add the floured lotus root slices to the oil, keeping them spaced apart. Fry over medium heat. They may stick together initially.
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9. After about 30 seconds, when the coating starts to firm up, gently separate the pieces with chopsticks while frying. (Key Tip!) They tend to stick at first, so spacing them out and separating with chopsticks will result in a beautiful finish.
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10. Once they have turned golden brown all over, after about 3-4 minutes, remove them from the oil and drain.
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11. Fry the remaining lotus root slices in the same manner.
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12. Once drained, arrange on a plate to serve. (Key Tip!) The seasoning is robust, so they are delicious on their own or with a side of mayonnaise.
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