Crispy Thai Lotus Root and Truffle Cream Recipe

 
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  • Crispy Thai Lotus Root and Truffle Cream
  • Crispy Thai Lotus Root and Truffle Cream
How to make Crispy Thai Lotus Root and Truffle Cream
  • Recipe By: Parth Bharti
  • Restaurant: Pikkle
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

About Crispy Thai Lotus Root and Truffle Cream Recipe: A different yet delicious snack recipe. This dish is packed with healthy lotus root deep fried to crisp and layered with a mix of flavourful sauces and served above a bed of truffled cream.

Ingredients of Crispy Thai Lotus Root and Truffle Cream

  • 150 gms thai lotus
  • 50 gms corn flour
  • to taste salt pepper
  • 20 gms plum sauce
  • 20 gms chilly paste
  • 15 gms black pepper cross
  • 5 gms micro green (for garnish)
  • 20 gms truffle cream and micro green
  • 20 gms mango mayo
  • 20 gms sichmi (A Japanese 7 spice powder)
  • 20 gms edible flower

How to Make Crispy Thai Lotus Root and Truffle Cream

  • 1.Peel and cut lotus root into thin slices, dust it with corn flour and deep fry to make it crispy.
  • 2.Now in a wok add chilli paste, plum sauce along with seasoning.
  • 3.Toss it and plate with truffle cream layered in the bottom.
  • 4.Garnish and serve.

Recipe Notes

Read about the best snack recipes to try at home.

Key Ingredients: thai lotus, corn flour, salt pepper, plum sauce, chilly paste, black pepper cross, micro green (for garnish), truffle cream and micro green , mango mayo , sichmi (A Japanese 7 spice powder), edible flower
Tags: Lotus Root

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