MyJikoni
Sign in
← Back
Cook
Honey Chilli Lotus Stem | Thai Chilli Lotus Stem

Honey Chilli Lotus Stem | Thai Chilli Lotus Stem

AppetizerAsianVegetarianGluten-FreeDairy-FreeNut-FreeSpicyMedium30 min2

Submitted by Sanjay Patel

Source: cookingfromheart.com

Ingredients

2 servings
  • 2 cups Lotus Stem (Chopped into Roundels)
  • 1/4 cup Corn Flour
  • 4-5 Dried Red Chillies
  • 8-10 Garlic Pods
  • 2 tbsp Honey
  • 2 tbsp Tomato Ketchup
  • 1 tbsp Gingelly Oil/Sesame Oil
  • 2 tsp White Sesame Seeds
  • Salt as needed
  • Fresh Coriander Leaves/Spring Onion

Instructions

  1. 1.
    Wash and clean the lotus stem thoroughly in running water, drain off extra water and add corn flour and salt as needed.
  2. 2.
    Toss them well so that each roundel is coated with flour well.
  3. 3.
    Dust off any excess flour.
  4. 4.
    Meanwhile heat oil for deep frying.
  5. 5.
    Add lotus stem in batches and fry until golden brown.
  6. 6.
    Remove from oil and drain excess oil on a tissue paper.
  7. 7.
    Make a coarse paste of garlic pods and dried red chillies by adding very little water.
  8. 8.
    Heat 1 tbsp Gingelly Oil/Sesame oil in a pan.
  9. 9.
    Add the prepared red chilli garlic paste.
  10. 10.
    Fry for 2-3 mins.
  11. 11.
    As the oil begins to separate, add tomato ketchup and cook for a minute.
  12. 12.
    Next add honey and salt as needed.
  13. 13.
    Finally add fried lotus stem.
  14. 14.
    Quickly toss them well.
  15. 15.
    Add sesame seeds on top, remove from heat.
  16. 16.
    Add finely chopped spring onion or coriander leaves.
  17. 17.
    Serve hot as an appetizer or as a side dish for any Indo-Chinese or Thai main course.