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Serves : 8

This dish offers a wonderful variety of tastes and textures—it's sweet, salty, creamy, crisp, juicy. The mashed avocado can be served on a platter surrounded by the marinated lily bulbs and the chips. Or the avocado can be served atop the lotus chips and garnished with the salad as an hors d'oeuvre. A mandoline makes easy work of slicing the lotus root thinly. Plus: More Appetizer Recipes and Tips

How to Make It

Step 1    

In a medium saucepan, heat 1 inch of oil to 350°. Fry the lotus root slices, 4 or 5 at a time, until golden brown and crisp, about 2 minutes. Drain on paper towels and sprinkle with salt. Repeat until all of the slices have been fried.

Step 2    

In a bowl, toss the lily bulbs with 1/2 tablespoon of the lemon juice, the vinegar and oil. Season with salt and refrigerate.

Step 3    

Scoop the avocado flesh into a large bowl, add the remaining 2 tablespoons of lemon juice and mash with a fork to a chunky puree. Stir in the scallions, diced tomato, cilantro and Tabasco. Season with salt and pepper.

Step 4    

Spoon the mashed avocado onto a serving platter and surround with the marinated lily bulbs. Serve the lotus chips in a basket on the side, for dipping.

Chef's Notes

Fresh lotus roots and lily bulbs are available at Asian markets. Be sure to buy firm, unblemished roots and bulbs.

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