Soy Glazed Renkon Chips Recipe – Crispy Lotus Root
If you’ve been looking for a unique and tasty snack, the Soy Glazed Renkon Chips recipe is just what you need! These crispy chips are made from the lotus root, a stunning root vegetable that looks amazing when sliced and fried to perfection. With a delicious soy glaze and a touch of chili for spice, these chips are a savory treat that will impress your guests. Perfect for tea time or as a cocktail snack, these chips are a must-try for anyone seeking a fusion dish with a burst of flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Lotus root | 1 whole |
| Onion | 1, finely chopped |
| Ginger | 1-inch, grated |
| Garlic | 2 cloves, grated |
| Soy sauce | 2 teaspoons |
| Red chili sauce | 1 teaspoon |
| Corn flour | 2 teaspoons |
| Oil | As needed, to fry |
| Salt | To taste |
| Spring onion greens | For garnish |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 100-150 kcal |
| Carbohydrates | 20g |
| Protein | 2g |
| Fat | 5g |
| Fiber | 3g |
| Sodium | 300mg |
Preparation Time
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
Instructions
-
Prepare the Lotus Root
Begin by washing the lotus root thoroughly. Peel the outer skin and slice it into medium-thick rounds. Once sliced, place the lotus root slices in a pot of boiling water and cook them for about 2 minutes, just enough to tenderize them until they’re al dente. Drain and rinse the slices under cold water to stop the cooking process, then pat them dry with a kitchen towel.
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-
Coat the Lotus Root
Place the dried lotus root slices in a bowl and sprinkle them with cornflour. Toss the slices to coat them evenly with the cornflour, ensuring a light and crisp coating when fried. -
Fry the Chips
Heat oil in a deep-frying pan over medium-high heat. Carefully add 10-12 slices of the coated lotus root at a time, frying them until golden-brown and crispy. Make sure to fry them on high heat for the best crunch. Once they are crisp, remove them and place them on an oil-absorbent paper to drain excess oil. -
Make the Soy Glaze
In another pan, heat 2 teaspoons of oil. Add the grated ginger, garlic, and finely chopped onions. Stir-fry them on high heat until the onions become translucent and fragrant. -
Combine and Toss
Add the crispy lotus root slices to the pan with the stir-fried ginger, garlic, and onions. Pour in the soy sauce and red chili sauce, tossing the chips gently to coat them in the flavorful glaze. Taste and add salt if needed, then give everything a final toss. -
Garnish and Serve
Squeeze a little lemon juice over the chips for a fresh zing. Garnish with spring onion greens before serving.
Serving Suggestion: These Soy Glazed Renkon Chips are perfect as a tea-time snack, paired with a refreshing Watermelon Smoothie. Alternatively, serve them as a fun and crispy cocktail snack for parties alongside any dip of your choice.
Enjoy the crispy, savory goodness of these lotus root chips, which bring together the right balance of heat, sweetness, and crunch in every bite!
