• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 200ml cooking oil
  • 100g peanuts, skinned
  • 100g cashew nuts
  • 2-3 tablespoons sesame oil
  • 30g young ginger, peeled and cut into thin strips
  • 250g lotus root chips
  • 2-3 tablespoons dried wakame seaweed
  • 1 tablespoon dried medlar seeds (kei chi)
  • 1 tablespoon white sesame seeds, toasted
  • 1 tablespoon black sesame seeds, toasted
  • salt and sugar to taste


  1. [To make lotus root chips:] Slice the lotus root thinly using a mandolin. In a wok, heat the oil over a medium flame and deep fry the lotus slices in batches until lightly browned, about 2-3 minutes. Drain on paper towels.
  2. [To fry peanuts and cashew nuts:] In the remaining oil in the wok, deep fry the peanuts over low heat until golden; remove and repeat with the cashew nuts. Drain on paper towels.
  3. [To fry ginger:] Heat the sesame oil and fry the ginger strips until golden brown and crisp. Remove and drain on paper towels.
  4. [To serve:] In a mixing bowl, combine the lotus chips, nuts, seaweed, ginger and sesame seeds. Season to taste with salt and sugar.

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