Lotus Root Chips with Salted Egg Dip

Peel and cut the lotus root thinly into 3 or 4 millimetres slices. Use a mandolin to get thin and consistent results. Give the cut roots a rinse, then drain well.

Heat oil in a deep pan to 160ºC. Fry the slices in batches until light golden brown and crispy, around 60-120 seconds per batch. Remove and drain on paper towels.

If you're using cooked salted egg yolks directly, skip this step. Steam salted eggs for 10 minutes until cooked. Allow to cool before peeling. Separate the cooked whites and yolks. You can use the whites in another recipe; we only need the yolks for today.

Chop the garlic, thinly slice the chilli, crumble or chop the salted egg yolk, and pluck the leaves off the curry leaf sprigs.

In a pan, melt butter over medium-low heat. Add garlic and chilli and cook until fragrant, about 3 minutes.

Add curry leaves and fry until they crackle, about 2 minutes.

Stir in the mashed salted egg yolks, which will start to foam, and cook for another 2 minutes, stirring to help the egg yolks blend into the sauce.

Add the evaporated milk and bring to a boil, mixing well to create a creamy sauce. Reduce to a simmer and cook for a final 2 minutes.

The sauce can be served immediately, or refrigerated for a few days. When ready to serve, warm in a pan gently until the butter has melted and the sauce is loose enough to dip into.

Serve crispy lotus root chips with the salted egg dip in a bowl alongside. Enjoy!