A lot of you guys requested for the crispy honey chilli lotus stem recipe, when I asked for suggestions a while ago. So, here I am with the recipe! Dreamz And Clouds, Suko, Perspectives & Prejudices and Greenboochi, this post is for you. 🙂
This crispy honey chilli lotus stem recipe is quite new to me, too. It was arrived at after a few experiments, taking notes and making changes along the way. The final recipe that I arrived at – what I am going to tell you about today – is customised to the taste preferences of our family. I must, therefore, tell you to make changes in the proportions of the sauces used, to suit your taste buds.
This recipe turns out a perfectly crispy and delicious starter, a wonderful mix of sweet, sour and spicy. It has fast become a favourite in our family, and that is no wonder! It tastes exactly like the lotus stem starter we are used to having at a favourite restaurant, and now we can make it at home whenever we want to. 🙂
Now, let’s get to the recipe, shall we?
Ingredients (serves 2):
1 large lotus stem (washed thoroughly to clear it of mud, peeled and thinly sliced – the slices should fill up about 3/4 of a large bowl)
2 tablespoons oil + more for deep frying the lotus stem
1 tablespoon sesame seeds (til), dry roasted
2 teaspoons honey
2 teaspoons tomato sauce
1 teaspoon soya sauce
1 teaspoon vinegar
2 teaspoons red chilli sauce
A small bunch of fresh coriander leaves, finely chopped
Salt to taste (optional)
Red chilli powder to taste (optional)
2 tablespoons cornflour
5-6 cloves of garlic, peeled and finely chopped
- Take the chopped lotus stem in a large mixing bowl, and add the cornflour. Mix well, ensuring that all the lotus stem is thoroughly coated with the cornflour. Keep aside.
- Heat the oil to fry the lotus stem, in a deep-bottomed kadhai. Let it reach smoking point.
- In another bowl, mix together the tomato sauce, soya sauce, red chilli sauce, vinegar and honey. Add salt and red chilli powder to taste, if using, but they are not really required, as the sauces have all the tastes that this dish really needs. Mix well. Keep aside.
- When the oil is nice and hot, turn the flame down to medium. Fry the lotus stem pieces in the oil until crispy and well cooked inside and out. Fry them a few at a time, and then remove them onto a plate.
- Heat the 2 tablespoons of oil in a pan and add the chopped garlic. Fry for a couple of seconds and then add the fried lotus stem. Add the mixed sauce and toss or mix with a ladle, ensuring that everything is well mixed together.
- Arrange the lotus stem on a serving platter and garnish with the finely chopped coriander leaves and roasted sesame seeds. Serve immediately.
- You could increase or decrease the quantity of vinegar and the sauces, to suit your taste buds.
- I don’t usually remove fried items on to tissue paper. You could do that, if you want to.
- Red chilli powder and salt are not really needed in this dish, but you could add them if you want to.
- You could even use 1 tablespoon of rice flour and 1 tablespoon of cornflour, or 2 tablespoons of rice flour, to coat the chopped lotus stem.
- You could use dry red chillies and spring onions in this dish, too. Just add them while you are adding the chopped garlic.
You like? I hope you will try this recipe out, and that you will like it as much as we did!