Cut lotus skulls and measure out 100g
Blanch lotus skulls in water with a dash of vinegar
Combine spring onion, minced garlic, and toasted sesame seeds in a bowl
Add chilli flakes or chilli powder to taste
Pour hot oil over the mixture to infuse flavors
Add light soy sauce, Chinese dark vinegar, and mirin to the sauce
Stir in Sichuan peppercorn oil or toasted sesame oil
Toss the cooked lotus skulls with the sauce
Garnish generously with coriander
Serve cold
