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Honey Chilli Lotus Stem | Thai Chilli Lotus Stem
Ramya
Thai Style Sweet and Spicy Lotus Stem recipe!
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Snack, Appetizer
Cuisine
Chinese, Thai
Servings
2
people
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
2
cups
Lotus Stem
Chopped into Roundels
▢
¼
cup
Corn Flour
▢
4-5
Dried Red Chillies
▢
8-10
Garlic Pods
▢
2
tablespoon
Honey
▢
2
tablespoon
Tomato Ketchup
▢
1
tablespoon
Gingelly Oil/Sesame Oil
▢
2
teaspoon
White Sesame Seeds
▢
Salt as needed
▢
Fresh Coriander Leaves/Spring Onion
COOK MODE
Prevent your screen from going dark
Instructions
Wash and clean the lotus stem thoroughly in running water, drain off extra water and add corn flour and salt as needed.
Toss them well so that each roundel is coated with flour well. Dust off any excess flour.
Meanwhile heat oil for deep frying. Add lotus stem in batches and fry until golden brown.
Remove from oil and drain excess oil on a tissue paper.
Make a coarse paste of garlic pods and dried red chillies by adding very little water.
Heat 1 tablespoon Gingelly Oil/Sesame oil in a pan. Add the prepared red chilli garlic paste. Fry for 2-3 mins.
As the oil begins to separate, add tomato ketchup and cook for a minute.
Next add honey and salt as needed.
Finally add fried lotus stem. Quickly toss them well.
Add sesame seeds on top, remove from heat. Add finely chopped spring onion or coriander leaves.
Serve hot as an appetizer or as a side dish for any Indo-Chinese or Thai main course.
Keyword
Snacks/Appetizers
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