The first thing that comes to my mind when I see lotus roots in the market is to make Lotus Root Soup, how about you? It has never occurred to me to bring lotus root and salted egg yolk together to make this yummy and interesting dish until I came across this recipe from Flavours.
The word “Kam Heong” (in Cantonese) literally means Golden Fragrance. This dish is flavoured so richly with the salted egg yolks, curry leaves, butter, garlic, and chillies. It is so irresistible! The process for cooking this dish is a little tedious but if you like lotus roots and salted egg yolk like us, it is worth giving it a try!!
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Serves 4 persons
1 tablespoon vegetable oil
2 cloves garlic, chopped
8 to 10 bird-eye chilies, chopped
20 curry leaves, cleaned
5 salted egg yolks, steam for 7 minutes and mash while hot
1 teaspoon sugar
¼ teaspoon fine sea salt
For the Lotus root chips
4 tablespoons rice vinegar
500g lotus root, peeled and thinly sliced
Tapioca flour to dust
Vegetable oil for deep frying
Prepare lotus root chips:
- In a large saucepan, bring water and vinegar to a boil.
- Blanch lotus root slices for about 5 minutes.
- Drain it and pat them dry with kitchen towels.
- Cover lotus root with tapioca flour and shake off the excess.
- Deep fry them in hot oil until golden brown.
- Dish out and set aside.
- Over medium heat, add oil and butter in a wok.
- Add in the garlic, chilies and curry leaves. Stir fry until fragrant.
- Next add in the salted egg yolks, sugar and salt. Mix well for a minute.
- Lastly, put in the lotus root chips and coat well.
- Dish out and serve immediately.
Notes from Mummy’s Kitchen
- You may add in more chillies if you like the dish to be spicier.
- I used the dish as one of my main dish for dinner, but you can also serve it as a snack.
- You may keep your salted egg whites and use them to cook other dishes.
- Recipe adapted from Flavour magazine.