Lotus root chips with wasabi mayonnaise

Fresh wasabi brings a herbal zing to the mayonnaise dip for these crunchy golden lotus root chips. A definite party pleaser or satisfying solo snack.

Lotus Root Chips with Wasabi Mayonnaise Credit: Justine's Flavours of Fuji

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 cups lotus root slices
• vegetable oil, for frying
• 2 tsp grated wasabi
• 2 tbsp Japanese mayonnaise
• 1 tsp salt
• 1 tsp rice wine vinegar
• sesame seeds, to serve 

If using fresh lotus root, slice finely using a mandolin.

Instructions

1. Pat lotus root slices dry with paper towel.
2. Pour the oil into a large frypan so it reaches a couple of centimetres up the sides, and heat to about 170-180°C.
3. Gently place the lotus root slices into the oil and deep fry until they are golden brown and crispy, then remove and drain on paper towel.
4. In a shallow bowl, whisk together the wasabi, mayonnaise, salt and vinegar until combined.
5. Serve the lotus root chips with a sprinkling of sesame seeds, the remaining salt and the wasabi mayonnaise on the side.

 

Justine's Flavours of Fuji premieres on Monday 19 November at 8.30pm. The series airs Mondays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at SBS On Demand. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.