Finely chop/mince galangal, garlic and chilli and cover with boiling water. Sit, covered for 5 minutes. Add remaining sauce ingredients and set aside.
Pour 1 inch deep of oil in a medium pot and heat on high. Cook 4-6 lotus slices at a time until golden. Follow with the sweet potato, cooking just as the edges start to brown and the chips start to shrivel. Drain on paper towel.
Sprinkle with sea salt and serve with dipping sauce.
Recipe & Photography by Jade Walker