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Honey Chilli Lotus Stem

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  Lotus stem 200 Gram, peeled & cut into paper thin slices
  Onions spring 2 , cut white part into rings and greens into 1 inch pieces
  Soya sauce 1 Tablespoon
  Tomato ketchup 1 1⁄2 Tablespoon
  Red chili sauce 1 Tablespoon
  Vinegar 1⁄2 Tablespoon
  Green chilies 2 , finely chopped
  Garlic flakes 5 , crushed
  Honey 1 Tablespoon
  Coriander 1 Tablespoon, chopped
  Corn flour 4 Tablespoon
  Plain flour 4 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic flakes 2 , crushed to a paste
  Salt 1⁄4 Teaspoon
  Ajinomoto 1⁄4 Teaspoon
  Sugar 1⁄4 Teaspoon

To parboil lotus stem, boil 4 cups water with 1 tsp salt.
Add sliced lotus stem to boiling water.
Boil for 2 minutes.
Refresh in cold water.
Strain and keep aside.
Mix plain flour, cornflour, garlic, salt and pepper.
Add just enough water, to make a batter of a thick coating consistency, such that it coats the slices of lotus stem.
Wipe dry the vegetable with a clean kitchen towel.
Dip each piece in batter.
Deep fry in two batches to a golden yellow colour.
Keep aside.
Heat 2 tbsp oil in pan.
Reduce heat.
Fry the green chillies and garlic till garlic just starts to change colour.
Add white of spring onions.
Add salt, sugar, pepper and ajinomoto.
Reduce heat.
Add soya sauce, chilli sauce, tomato ketchup, red chilli sauce and vinegar, stir.
Add greens of spring onion.
Stir for few seconds.
Add honey and mix.
Add fried lotus stem and coriander.
Mix well till dry and the sauce coats the lotus stem.
Remove from heat.

Recipe Summary

Side Dish

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Honey Chilli Lotus Stem Recipe