Honey Chilli Lotus Stem Recipe
How to make Honey Chilli Lotus Stem
This honey chilli lotus stem offers a blend of sweet and spicy flavours. Serve it as a snack or appetiser for your next dinner party.
- Total Cook Time 25 mins
- Prep Time 15 mins
- Cook Time 10 mins
- Recipe Servings2
Ingredients of Honey Chilli Lotus Stem
- 300 gm Lotus stem
- 3 tbsp Honey
- 1/2 tsp Thai red chilli
- 1/2 tsp Black pepper
- 2 Spring onions
- 1 handful of Kashmiri red chilli
- 10 gm Ginger
- 1/2 tsp Sesame seeds
- 1/2 cup Refined oil
- to taste Salt
How to Make Honey Chilli Lotus StemHideShow Media
First, cut thin slices of the lotus stem. Wash the lotus stems thoroughly and peel them.
Slice them very thinly and dip them in cold water. (It is important to slice them thinly or they would not turn crisp.)
To soften the stem slices, put them in boiling water and blanch for 2 minutes. Once done, keep aside to cool down.
Next, blend the chillies to make a paste. In another pan, heat one cup of water and boil the whole Kashmiri lal mirch for 5-7 minutes.
Make sure you take the seeds out before boiling or it would become too spicy. Grind the chillies and keep aside the paste obtained.
Chop the ginger, Thai red chilli and onions into thin slices and keep aside.Fry the lotus stem slices and prepare the final dish.
Take a wok and heat half a cup oil in it. Fry the lotus stems until they turn golden. You must add them in small batches or they would not get the required crispiness.
Once done, saute the chopped vegetables in the remaining oil for 15 seconds. Add 2-3 tsp water to it and also add the honey.
Once the water reduces, add black pepper and salt. Mix week. Now, add the fried lotus stems and mix properly.
Crispy lotus stem in honey chilli is ready to be served.