Ingredients:
4 tbsp Knorr Golden Salted Egg Powder
600gm Lotus Root - wash & slice thinly
1lit water
8 tbsp rice vinegar
50gm butter
cloves chopped garlic
5 chilli padi - sliced
1big stalk curry leaves
Method:
1. Wash and sliced the lotus root thinly.
2. In a big pot, boil 1lit of water with 8tbsp vinegar.
3. Put in the sliced lotus roots and blanced for 5 to 6mins. Dish out immediately and drain.
4. Lay kitchen towel on a big plate, pat every piece of lotus root dry.
5. Heat up a wok with oil, enure the oil is hot, put in the sliced lotus root and deep fry till golden brown. Dish up and set aside.
6. In a wok, heatup the butter over medium fire.
7. Add in garlics, curry leaves, stir fry till fragrant. Add in Knorr Golden Salted Egg Powder and fry until frangrant, add in sliced chilli padi and followed by lotus roots.
8. Mix them well and ensure all the lotus root are well coated with the golden salted egg powder. Dish up immediately.
9. Serve hot and enjoy๐
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