Name: Salted Egg Renkon Chips
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb Lotus root (renkon); 4 whole Salted egg yolks, steamed and mashed; 0.5 cup Cornstarch; 3 tbsp Unsalted butter; 2 sprigs Fresh curry leaves; 2 whole Bird's eye chilies, sliced; 1 tsp Granulated sugar; 2 cups Vegetable oil for frying

Appetizers & Starters

Salted Egg Renkon Chips

Indulge in the ultimate umami experience with these golden, thinly sliced lotus roots fried to a perfect crisp. Coated in a rich, buttery salted egg yolk sauce with aromatic curry leaves and a touch of heat, these chips redefine gourmet snacking.

Prep

20m

Cook

25m

Serves

Calories

345kcal

Qty	Ingredient
1 lb 450 g	Lotus root (renkon)
4 whole 4 pcs	Salted egg yolks, steamed and mashed
0.5 cup 60 g	Cornstarch
3 tbsp 42 g	Unsalted butter
2 sprigs 2 sprigs	Fresh curry leaves
2 whole 2 pcs	Bird's eye chilies, sliced
1 tsp 4 g	Granulated sugar
2 cups 475 ml	Vegetable oil for frying

2 Method

Step 1. Peel the lotus root and slice it very thinly (about 1-2mm) using a mandoline for consistency.

Step 2. Soak the slices in a bowl of water with a splash of vinegar for 10 minutes to prevent browning and remove excess starch. Drain and pat completely dry with paper towels.

Step 3. Lightly dredge the dried lotus root slices in cornstarch, shaking off any excess.

Step 4. Heat the vegetable oil in a deep pan or wok to 350°F (175°C). Fry the slices in batches until golden brown and crispy. Drain on a wire rack or paper towels.

Step 5. In a separate large wok or pan, melt the butter over low heat. Add the mashed salted egg yolks and stir constantly until the mixture becomes foamy and fragrant.

Step 6. Add the curry leaves and sliced chilies to the butter mixture, sautéing for 1 minute until the leaves are crisp.

Step 7. Stir in the sugar. Quickly add the fried lotus root chips and toss gently to ensure every chip is coated in the salted egg sauce.

Step 8. Remove from heat and serve immediately for the best texture.

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Ensure the lotus root is bone-dry before frying to achieve maximum crispiness.
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Use a mandoline for paper-thin slices; thicker slices will result in a chewy texture rather than a snap.
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Wait for the egg yolk mixture to become very foamy before adding the chips; this 'foam' ensures an even, light coating.
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Store any leftovers in an airtight container with a silica gel pack to maintain crunch.