Fried Lotus Roots with Salted Egg Yolk Buttercream

Ingredients

2 cups of oil
Lotus roots (slice thinly)
Some curry leaves
Chopped chilli padi (optional)
Some potato starch
20-30g butter
4 salted egg yolk, cooked and mashed
1/4 cup carnation milk
1-2 tbsp sugar (to taste)
Salt to taste

Instructions
1. Wash and slice the lotus roots thinly. Use kitchen towels to tap dry it.
2. In a bowl, mix the salted egg yolk, carnation milk, salt and sugar. Set aside.
3. Coat the lotus roots with some potato starch and deep fry it until brown and crispy.
4. Heat 2 tsp of oil in wok (low fire) and add butter till its all melted.
5. Add curry leaves to fry until fragrant and then add chilli padi (if you want spicy).
6. Stir in the carnation milk mixture and cook for 2 minutes. 
7. Lastly, stir in all the fried lotus roots evenly until its all coated with the cream.