To prepare sauce, mix ginger juice and soy sauce and set aside.
Peel yamatoimo and finely grate.
Wash and peel lotus root. Slice into 0.3-cm thick slices. Spread
Heat vegetable oil and slide the lotus root with yamatoimo into the hot oil. Deep fry for 1–2 minutes until light brown. Remove and drain on absorbent paper.
Arrange on 4 individual serving plates. Drizzle ginger sauce over and serve.
© 2018 All rights reserved. Published by Marshall Cavendish.