Crispy Lotus Root Pepper Salt | ThePepperCook

Ingredients

• 4 medium-sized fresh lotus roots, peeled (about 400g)
• ½ teaspoon sesame oil
• 2 ½ tablespoons corn or safflower oil
• 1 teaspoon salt
• ½ teaspoon red chili, ground
• 2 tablespoons rice, ground
• 4 cloves garlic, minced
• 2 green onion stalks, finely chopped
• 1 green chili, finely chopped
• 2 tablespoons kosher or sea salt (any coarse salt will do)
• 1 tablespoon Szechuan peppercorns
• 1 tablespoon black pepper
• Heat oven to 200 degrees Celsius.
• Slice lotus root into thin slices along the diagonal. Use only very fresh lotus root, so it does not dry out while roasting in the oven.
• In the meantime, while lotus roots pieces are cooking, combine kosher or other coarse salts, Szechuan pepper, and black peppercorns. Roughly crush in a mortar or in a coffee grinder or food processor.
• Heat the remaining oil in a 6” frying pan on medium heat. Add garlic. Stir fry for 1 minute.