Lotus Root Chips with Salted Egg Dip Recipe
Delicate lotus root chips paired with a creamy salted egg sauce for a delightful snack.
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Wok
- Spider strainer
- Paper towel
- Saucepan
- Spoon
- Whisk
Ingredients
- 600 g lotus root
- Oil, for frying
- 5 salted eggs
- 1 chilli
- 2 sprigs curry leaves
- 3 cloves garlic
- 50 g butter
- 125 ml evaporated milk
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