Heat soybean or canola oil in a deep pot or fryer to 355º F. Alternatively, test by placing a slice of lotus root in the oil; it should immediately start bubbling.
In batches, add your lotus root into the fryer. Make sure the lotus roots do not stick to each other when frying.
Remove when they turn a light golden brown.
Place on to a paper-towel lined plate or tray. Sprinkle with salt and pepper. They will continue to cook and darken a little after removing from the fryer.
Repeat with shallots, separating the rings before frying
Heat water and dissolve sugar.
Combine with sherry vinegar, white wine, and sachet.Remove from heat.
Add julienned red onion and strain after about 30 minutes. Refrigerate.
Heat water to dissolve palm sugar.
Add fish sauce, lime juice, finely chopped garlic cloves, and finely chopped Thai chiles. Remove from heat.
Stir well to combine and reserve.
Combine ingredients, serve.