Ingredients:
Lotus roots
Rice flour
Salted Egg Yolks (steamed till cooked - mashed)
Sliced Chillie / Chillie padi
Curry Leaves
Butter for frying
Method:
1. Slice lotus root thinly, coat with rice flour and deep fry till crispy.
2. Melt some butter in a heated pan, add chillie and curry leaves and fry till fragrant.
3. Add in egg yolks (my recommendation - 4 for this amount of lotus roots), fry till mixure turns bubbly.
4. Add in lotus roots and toss till all coated with egg yolk.
5. Season with some salt if necessary.
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1. Slice lotus root thinly, coat with rice flour and deep fry till crispy.
2. Melt some butter in a heated pan, add chillie and curry leaves and fry till fragrant.
3. Add in egg yolks (my recommendation - 4 for this amount of lotus roots), fry till mixure turns bubbly.
4. Add in lotus roots and toss till all coated with egg yolk.
5. Season with some salt if necessary.
Post link: https://www.facebook.com/#!/photo.php?fbid=10152573596532866&set=gm.683506038385142&type=1&theater