Easiest Honey Chilli Lotus Stem Recipe

Craving a dish that combines the crispy satisfaction of deep-fried delights with the harmonious blend of sweet and spicy flavors? Look no further than the irresistible honey chilli lotus stem. This dish takes the ever-popular honey chilli concept and adds a unique twist by incorporating lotus stem, a lesser-known ingredient that boasts both crunchiness and a neutral base to absorb flavors.

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In this recipe guide, we will be exploring its preparation, key ingredients, cooking techniques, and some helpful tips to achieve a restaurant-quality outcome in your own kitchen.

When it comes to honey chilli lotus stem, the star ingredient is undoubtedly the lotus stem itself. The lotus stem also known as “kamal kakdi,” is an aquatic plant stem widely used in Asian cuisine.

Its unique crunchy texture and mild taste make it an ideal canvas for absorbing the flavors of various seasonings and sauces.

The Honey Chilli Infusion

The name itself is a giveaway – honey chilli lotus stem is all about achieving a balance between sweet and spicy. The sweetness of honey complements the heat of chilli, creating a symphony of flavors that dance on your taste buds with every bite.

This dish is a testament to the magic that can happen when contrasting tastes come together in perfect harmony.

About The Honey Chilli Lotus Stem Recipe

Crispy honey chilli lotus stem is a delightful dish that combines thin lotus stem slices coated in a batter of flour, cornstarch, salt, and pepper, which are then fried until golden. A sauce is prepared by sauteing garlic, ginger, and chili and combining red chili sauce, honey, vinegar, and soy sauce, creating a sweet and spicy glaze.

Toss the fried lotus stem in the sauce, garnish with green onions and sesame seeds, and enjoy this crunchy, flavorful treat that balances textures and tastes beautifully.

Here is an easy and detailed recipe for honey chilli lotus stem.

Ingredients:

• 1/2 kg lotus stem
• Water
• 2 tbsp corn flour
• 4-5 cloves garlic, minced
• 3 chopped green chili
• 1/2 cup chopped capsicum
• 1/2 cup chopped onion
• 1 tsp grated ginger
• 1 tbsp schezwan sauce
• 2 tbsp tomato ketchup
• 1/2 tsp soya sauce
• 3 tbsp honey
• 1 tsp vinegar
• 1 tsp corn flour
• Oil for frying
• Black pepper powder
• Salt to taste
• Kashmiri red chili powder
• Roasted and coarsely ground peanuts
• Chopped green onions for garnish
• Toasted sesame seeds for garnish

How to make honey chilli lotus stem?

Start by washing the lotus stem thoroughly to remove any dirt. Peel it and slice it into thin rounds.

Use a kitchen towel to pat the lotus stem slices dry, ensuring there is no excess moisture.

Now put water in the cooker and keep it on medium flame to heat it. Then put lotus stem slices in it and cook it for a whistle.

After that drain out the water and take out lotus stem slices. Allow it to cool.

In a mixing bowl, combine the lotus stem slices, 2 tbsp corn flour, and salt. Mix well.

Now, heat oil in a wok or large pan over medium-high heat.

Add the lotus stem slices to the hot oil and fry for 3-4 minutes until they turn slightly golden and crispy.

Use a slotted spoon to remove them and place them on a plate.

In a separate pan, heat a tablespoon of oil over medium heat.

Then add minced garlic, 3 chopped green chili, 1/2 cup chopped capsicum, 1/2 cup chopped onion, and 1 tsp grated ginger to the pan.

Sauteing until they become aromatic and slightly golden.

After that, put black pepper powder, Kashmiri red chili powder, and salt according to taste.

Now, in a bowl, combine 1 tbsp schezwan sauce, 2 tbsp tomato ketchup, 1/2 tsp soya sauce, 3 tbsp honey, 1 tsp vinegar, 1 tsp corn flour, and water as required.

Then add that mixture to the pan. To properly blend the flavors, stir the mixture well.

Now, add the fried lotus stem slices to the pan. Gently toss the slices in the sauce to ensure an even and delightful coating.

Lastly, put Roasted and coarsely ground peanuts and sesame seeds. Mix well.

Transfer the honey chilli lotus stem to a serving dish.

Sprinkle chopped green onions and toasted sesame seeds over the dish.

Your honey chilli lotus stem is ready to be savored. Serve it as an appetizer or a side dish

This dish pairs wonderfully with steamed rice or noodles, making it a complete and satisfying meal.

More Recipes,

• Crispy Honey Chilli Potato Recipe
• Chilli Paneer
• Cheese Chilli Pakoda
• Cheese Garlic Bread
• Crispy Bread Bonda
• Crispy Veg Triangle

RECIPE CARD

Easiest Honey Chilli Lotus Stem Recipe

Course: Appetizers, Sides, SnacksCuisine: Chinese, IndianDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Honey chilli lotus stem is a delightful adventure that brings together diverse flavors and textures. In this recipe guide, we will be exploring its preparation, key ingredients, cooking techniques, and some helpful tips to achieve a restaurant-quality outcome in your own kitchen.

Ingredients :

• 1/2 kg lotus stem

• Water

• 2 tbsp corn flour

• 4-5 cloves garlic, minced

• 3 chopped green chili

• 1/2 cup chopped capsicum

• 1/2 cup chopped onion

• 1 tsp grated ginger

• 1 tbsp schezwan sauce

• 2 tbsp tomato ketchup

• 1/2 tsp soya sauce

• 3 tbsp honey

• 1 tsp vinegar

• 1 tsp corn flour

• Oil for frying

• Black pepper powder

• Salt to taste

• Kashmiri red chili powder

• Roasted and coarsely ground peanuts

• Chopped green onions for garnish

• Toasted sesame seeds for garnish

Directions

• Start by washing the lotus stem thoroughly to remove any dirt. Peel it and slice it into thin rounds.
• Use a kitchen towel to pat the lotus stem slices dry, ensuring there is no excess moisture.
• Now put water in the cooker and keep it on medium flame to heat it. Then put lotus stem slices in it and cook it for a whistle.
• After that drain out the water and take out lotus stem slices. Allow it to cool.
• In a mixing bowl, combine the lotus stem slices, 2 tbsp corn flour, and salt. Mix well.
• Now, heat oil in a wok or large pan over medium-high heat.
• Add the lotus stem slices to the hot oil and fry for 3-4 minutes until they turn slightly golden and crispy.
• Use a slotted spoon to remove them and place them on a plate.
• In a separate pan, heat a tablespoon of oil over medium heat.
• Then add minced garlic, 3 chopped green chili, 1/2 cup chopped capsicum, 1/2 cup chopped onion, and 1 tsp grated ginger to the pan.
• Sauteing until they become aromatic and slightly golden.
• After that, put black pepper powder, Kashmiri red chili powder, and salt according to taste.
• Now, in a bowl, combine 1 tbsp schezwan sauce, 2 tbsp tomato ketchup, 1/2 tsp soya sauce, 3 tbsp honey, 1 tsp vinegar, 1 tsp corn flour, and water as required.
• Then add that mixture to the pan. To properly blend the flavors, stir the mixture well.
• Now, add the fried lotus stem slices to the pan. Gently toss the slices in the sauce to ensure an even and delightful coating.
• Lastly, put Roasted and coarsely ground peanuts and sesame seeds. Mix well.
• Transfer the honey chilli lotus stem to a serving dish.
• Sprinkle chopped green onions and toasted sesame seeds over the dish.
• Your honey chilli lotus stem is ready to be savored. Serve it as an appetizer or a side dish
• This dish pairs wonderfully with steamed rice or noodles, making it a complete and satisfying meal.

Notes

• Ensure the lotus stem slices are thinly cut for uniform cooking and maximum crispiness.
• Maintain crispiness by avoiding overcrowding the pan while frying.
• Adjust the proportion of honey and red chilli sauce to your taste preference.
• Serve the honey chilli lotus stem immediately after tossing it in the sauce to maintain the crispy texture.

Drop a comment below to let us know how your honey chilli lotus stem turned out, and do not forget to share this recipe with your fellow food enthusiasts!