Have you ever tried fried lotus roots AFTER you have boiled them in your soup? It is extremely easy, and I really love it! I remember the time when I was young if there were any going, I would be onto them like I have not eaten in days. My poor siblings never stood a chance. Sorry.
Finally, I can get fresh nice lotus roots in UK. I do not like the frozen ones as they lost the ‘crunch’ after freezing. Luckily, I can now pick and choose fresh ones. I picked the cleaner looking ones making sure there isn’t any dark patches on them. They are still not as nice as the ones in Malaysia (Cantonese say not ‘funn’ no stringy threads) but hey, what do they say about baggers and choices? I have often told my friends if they boil lotus root soup to put in extra lotus roots and then fry them the next day. Of course, being in the UK fresh lotus root it very expensive. I spent just under £10 on a stalk with 3 short columns! (Same price as an organic corn-fed chicken!)
Anyway, you just fish out the lotus roots from your soup pot and pan fry them in flavoured oil. I am using garlic and shallots oil here. I would prefer to dust them with a bit of rice flour before frying but today I am trying to be good, less carbo because I made Garlic and Crispy shallots rice – https://www.julieolive.co.uk/2019/01/15/garlic-crispy-shallots-rice-special/
