Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, crispy honey chilli lotus stem. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Crispy Honey Chilli Lotus Stem is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Crispy Honey Chilli Lotus Stem is something that I have loved my entire life. They’re nice and they look wonderful.
Drain on an absorbent paper and keep aside. Once the water reduces, add black pepper and salt and mix. Now add the fried lotus stems and mix properly.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have crispy honey chilli lotus stem using 21 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Crispy Honey Chilli Lotus Stem:
- Take 4 Lotus stem, washed thoroughly, peeled and cut into 1 cm thick pieces
- Get 2 cloves Garlic finely chopped
- Take 1 inch Ginger finely chopped
- Prepare 2 tablespoons Roasted Peanuts
- Make ready 2 Spring Onion (Bulb & Greens) sliced
- Make ready 2 Fresh Red chillies, sliced
- Prepare 1 teaspoon white vinegar
- Prepare 2 tablespoon Cooking oil
- Take For Stir-fry Sauce
- Take 1/2 tablespoon Dark soy sauce
- Make ready 1 tablespoon Light soy sauce
- Get 1 tablespoon Vinegar
- Prepare 2 teaspoon Red Chilli sauce
- Get 1 teaspoon Sugar
- Get 1 teaspoon Sesame or olive Oil
- Get 1 tablespoon Corn flour
- Make ready For the slurry
- Make ready 2 tablespoons Water
- Take 4 tablespoons cornflour for dusting the lotus stem
- Prepare 1/4 teaspoon Salt or to taste
- Prepare 1 teaspoon dry roasted white sesame seeds
Steps to make Honey, Chilli Lotus Stem: Take Lotus stem, clean and wash it nicely and cut diagonally into thin and long slices using knife or chips cutter. Keep them in water so that all the dirt from inside is removed. Now keep the lotus stem slice on kitchen towel to remove the excess water. In a bowl take lotus stem slices, add corn flour.
Instructions to make Crispy Honey Chilli Lotus Stem:
- Mix all the ingredients listed under sauce in a small mixing bowl.
- Mix the ingredients for the slurry in another bowl along with water.
- Boil the sliced lotus stem pieces in a saucepan with 2 cups of water and a tablespoon of vinegar so that the lotus stem does not turn brown.
- After 5 minutes of boiling, strain the water and spread the lotus stem on a kitchen towel napkin to absorb all the moisture.
- Next add 4 tablespoons of cornflour and salt, add the boiled lotus stem and dust it to coat it evenly.
- Now heat a flat bottomed pan, drizzle olive oil and place these coated lotus stems and fry on both side till it becomes brown and crispy.
- Now heat a wok with oil, add in the ginger and garlic, sauté for a minute.
- Now add the sauce mixture slowly and keep stirring till it turns thick.
- Once it is done add the crispy lotus stem and sprinkle the roasted peanuts, red chillies and spring onions and give it a nice stir on a high flame.
- Switch off the flame and garnish with roasted sesame seeds and spring onion greens
- Serve the Sweet And Spicy Shanghai Crispy Lotus Stem, hot.
Crispy honey lotus stem is a side dish that is prepared with a lotus stem as a main ingredient. Also known as kamal kakri, lotus stem is the edible portion of the lotus flower that grows under water. High in fibre and proteins, the chlorophyll in lotus stem acts as an antioxidant that fights cancer away. Crispy Lotus Stem with Honey Chilly Of late, this show called 'World Kitchen' on NDTV Good Times has caught my fancy. It has a host of professional chefs taking us on a gastromic journey across the globe.
So that is going to wrap this up for this special food crispy honey chilli lotus stem recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
