We used to visit a well known south east asian restaurant near our house and we would invariably order one of our favorite dish Crispy Honey Chilli Lotus Stems. We just relish this dish. We have been missing this dish for the last several months; thanks to current pandemic. I found fresh lotus stems today in the market and decided to recreate this dish.
Lotus stem (also known as kamal kakri) is the edible portion of lotus flower that grows under water. It is very high in fibre and protein. It can be eaten in the form salad or cooked a healthy vegetable which can be enjoyed with chapati or roti. It is cooked mainly in northern part of India but is now becoming part of south east asian or Chinese cuisine as well.
This dish is very easy to prepare. Slice it, blanch it, deep fry, prepare the sauce, combine well and devour it. One should take care to clean the stems very well under flowing water before slicing these stems and should also blanch it as well as hold it under the cold running water so that any impurities from the holes are cleaned well.
Crispy Honey Chilli Lotus stems can be served as an appetizer or as an accompaniment with any main dish.
Crispy Honey Chilli Lotus Stem
- 250 gms Lotus Stems
- 12-15 Dry red chillies (remove stems)
- ½ inch Ginger (coarsely chopped)
- 1 tbsp Dark Soy Sauce
- 2 tbsp Tomato ketchup
- 1 tsp Black pepper powder
- 2 tbsp Honey
- 1 tsp Sesame seeds
- 1 tbsp Corn Flour
- 1 Cup Oil for deep frying
- 1 tbsp Oil for sautéing
- Wash the lotus stems thoroughly under flowing water. Peel it lightly and cut into thin slices.
- In a vessel take 2-3 cups water and boil. Blanch the lotus stem slices for 4-5 minutes in boiling water. Strain the the slices in a colander and keep under running cold water to allow it cool. Keep aside.
- Boil red chilles and chopped ginger in water for 10 minutes. Drain water and allow chillies to cool. Grind these boiled chillies and ginger in blender in a smooth paste.
- In a small bowl take corn flour, add salt, black pepper powder and enough water to make slurry consistency.
- In a heavy bottom vessel heat the oil to deep fry blanched lotus stems
- Dip the blanched lotus stem slices in corn flour slurry in batches. Shake off excess corn flour and deep fry on medium heat. Take precaution not to allow it to burn. Deep fry all remaining slices and keep aside to cool.
- In a pan, take oil. Once oil is hot, add red chill & ginger paste. Sauté for 2 – 3 minutes.
- Add sesame seeds, dark soy sauce and tomato sauce. Sauté for another 3-4 minutes until well combined
- Add honey and 2 tbsp water. Sauté further for 2-3 minutes until it becomes a medium thick sauce.
- Add deep fried lotus stem slices in sauce, combine well so that all the slices are coated well. Saute it for another 2-3 minutes. Switch off the flame
- Serve hot as an accompaniment or just as an appetizer