Lotus roots are so pretty that they just beg to be used as a garnish. So, remembering my long ago fancy traditional Chinese medicine luncheon sponsored by Wing Hop Fung, I simply peeled, sliced, and fried the lotus roots.
Eat them plain or garnish like at my luncheon in the photo below.
Cu Sen Chien (Vietnamese Fried Lotus Root Chips)
1 lotus root segment, peeled and sliced
Oil for deep-frying
Sprinkle of salt to taste
Again, the pretty lotus roots. Slice off the ends and peel the outer layer.
Thinly slice. I don't do much editing to my photos. Just upload to Flickr and click "auto-fix." If I don't like what the auto-fix looks like, then I just leave the photo as-is. But for some reason, the light and dark of this particular shot of the lotus root slices looked so nice in a Holga-ish way that I just couldn't resist.
This is what the lotus root slices really look like.
It's a whole army of lotus root slices! So pretty!
Deep-fry on medium-high until crisp. Drain. Sprinkle with salt. Eat plain. Use as a garnish if you wish.
But, WC, your fried lotus root slice looks a little burnt...
Umm, yes, why yes, it does. But it still tasted fine! Sorry! I wasn't watching my wok too closely and am too lazy to re-photograph these pictures. Perhaps I'll do it again some day, but wouldn't you rather I just get around to blogging instead of re-photographing everything? After all, these photos have been sitting around since June 2008!
Somewhat similar Asian fried root recipes you might like:
Japanese Gobo Root (Burdock) Fries
1 year ago today, Herman the sturgeon at Bonneville Hatchery - Cascade Locks - Oregon.
2 years ago today, Chicken Parmesan redux.
3 years ago today, Waldorf Salad.