Directions

To Prep

1. Fill a large mixing bowl with water and stir in rice wine vinegar. Add sliced lotus root and soak for 10-15 mins.

To Cook

1. Drain sliced lotus root, rinse well, then pat dry thoroughly with paper towel.
2. In a large pot or wok, heat oil over medium-high heat to 170°C.
3. Deep fry lotus root slices in batches until crispy and golden brown.
4. Transfer to a plate lined with paper towel to drain excess oil. Season with salt and nori. Serve immediately.