Lotus Root Chips
Mango PokeIn a chilled bowl, add all the ingredients except the lotus root chips, chives and sriracha. Do not prep more than 1 hour in advance of service.
Serve immediately on lotus root chips, about 1 ounce Poke mixture per chip topped with 1 drop of sriracha and ¼ teaspoon minced chive.
Lotus Root ChipsFry in 350 degree fryer for 1 to 2 minutes until edges start to lightly brown. Transfer chips to a cooling rack, season with salt and allow to cool completely. NOTE: Wonton chips may be used if lotus root is unavailable.
Recipe courtesy of Chef Dave Woolley