Lotus Root and Sweet Potato Crisps

Ingredients:(serves 2 -4)
1 lotus root (renkon)
2 cups of water with 2 teaspoons vinegar
1 sweet potato (satsumaimo)
2 cups water with 2 teaspoons salt
oil for deep-frying
coarse salt for flavoring

Methods:
01.Peel the lotus root and sweet potato. Slice each vegetable paper-thin.
02.Soak the lotus root in the vinegar water for 15 minutes; soak the sweet potato in the salt water for 10 minutes.
03.Drain the vegetables and dry them well with kitchen cloths.
04.In a wok or deep skillet, heat 2 inches of oil to 320°F. Fry the slices over low heat, in small batches, until they are slightly golden and crisp. Drain on paper towels on a rack. Sprinkle with coarse salt.

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