This salad was inspired by the one I had at Yardbird (one of Top 50 Restaurants in Asia), Hong Kong recently. The sweetness of the lotus root and the nice patterns of the thinly sliced lotus roots just made me smile when the salad bowl was brought to the table. I love the way lotus root is used as topping instead of the usual croutons.
I didn’t have a slicer at home, but I managed with my knife : ) I don’t normally like deep frying but I surrendered for once and you are not using that much, the idea is like using the lotus roots instead of croutons. I actually tried to bake the lotus root slices in the oven at low temperature but they were not as crispy as I hoped. The lotus root shrinked a lot after frying.
Below a little dialogue between Marc and me:
Marc: Mommy, what are you doing?
Me: I am busy in the kitchen.
Marc: Can I help? Marc wants to help.
Me (frying the lotus root): It’s dangerous here, don’t come here!
Ouch, he touched the camera lens with his finger, of course it made me crossed and shouted at him.
Me: Don’t do that, Marc!!! You cannot touch this ! No, no, no! Mommy is working.
Dirty looks from mommy.
Marc: I am sorry! … I am sorry! I already said sorry! And came to give me a hug!