Honey Chilli Lotus Stem Recipe
This Honey Chilli Lotus Stem recipe is easily right at the top of my favorite list. The Chinese Honey Chilli Lotus Stem makes a yummy Side Dish. The Honey Chilli Lotus Stem is made with Vegetable which is easily available at any grocery store. Please try this Honey Chilli Lotus Stem recipe and let me know how it worked out for you.
Ingredients
200 gm lotus stem peeled & cut into paper thin slices
2 spring onions cut white part into rings and greens into 1" pieces
1 tbsp soya sauce
1 1/2 tbsp tomato ketchup
1 tbsp red chilli sauce
1/2 tbsp vinegar
1-2 green chillies chopped finely
4-5 flakes garlic crushed
1 tbsp honey
1 tbsp coriander chopped
1/4 tsp each of ajinomoto, salt, pepper, sugar
BATTER
4 tbsp cornflour
4 tbsp plain flour
1/2 tsp salt
1/4 tsp pepper
2 flakes garlic crushed to a paste
Directions
To parboil lotus stem, boil 4 cups water with 1 tsp salt.
Add sliced lotus stem to boiling water.
Boil for 2 minutes.
Strain.
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.
Add sliced lotus stem to boiling water.
Boil for 2 minutes.
Strain.
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.
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