Lip-smacking delicious Thai style sweet and spicy Honey Chilli Lotus Stem, perfect as a starter or appetizer, it gets done quickly too.
Lotus Stems are certainly exotic from the place I come from. Neither have I ever seen them nor tasted them. I spotted them at first after moving to Bangalore, kept immersed in a large bucket of cold water. I couldn’t dare myself to buy them, not really sure what could I do with them. Last year, after a lot of thought and hesitation, we ordered Honey Chilli Lotus Stem at Nasi and Mee – one of our favorite restaurants. To say that I fell in love with it would be an understatement. It became one of the staples we order over there just like this Vegetable Mamak Mee Goreng!
Finally, I mustered up some courage to buy some lotus stem in the hope that I could give Honey Chilli Lotus Stem a try at home. So that’s what I did for the New Year’s Eve dinner this year. And after a long two months, here am I with the recipe 🙂 A long time ago, I made note of Honey Chilli Potato recipe and I tried the same with lotus stems. It turned out really delicious. In fact, we liked crispy fried lotus stem that they were fast disappearing.
Apparently there is a right way to choose Lotus Stems – something I learnt from an aunty who was buying lotus stem at the hyper market with me. Good lotus stem should be firm and fresh, without a lot of brown spots. Tender stems cook easily and don’t turn hard after frying. And to clean the stems, it is necessary to wash them twice after cutting them into roundels – that way any dirt inside the pores comes out. Now this recipe of Thai style sweet and spicy Honey Chilli Lotus Stem is super simple. I deep fried the lotus stem, but it can easily be shallow fried, and the result is equally amazing too!
How to make Honey Chilli Lotus Stem | Thai Chilli Lotus Stem –
Detailed step-wise picture recipe of making Honey Chilli Lotus Stem | Thai Chilli Lotus Stem –
1. Wash and clean the lotus stem thoroughly in running water, drain off extra water and add corn flour and salt as needed.
2. Toss them well so that each roundel is coated with flour well. Dust off any excess flour.
3. Meanwhile heat oil for deep frying. Add lotus stem in batches and fry until golden brown.
4. Remove from oil and drain excess oil on a tissue paper.
5. Make a coarse paste of garlic pods and dried red chillies (reserve half a red chilli) by adding very little water.
6. Heat 1 tbsp Gingelly Oil/Sesame oil in a pan. Add torn bits of half a red chilli first. And then add the prepared red chilli garlic paste. Fry for 2-3 mins.
7. As the oil begins to separate, add tomato ketchup and cook for a minute.
8. Next add honey and salt as needed.
9. Finally add fried lotus stem. Quickly toss them well.
10. Add sesame seeds on top, remove from heat. Add finely chopped spring onion or coriander leaves.
11. Serve hot as an appetizer or as a side dish for any Indo-Chinese or Thai main course.
- Adjust spices as per preference.
- Instead of deep frying the lotus stem, add few tbsp of oil on a pan and shallow fry them until golden on both sides.
Reach out to me at firstname.lastname@example.org! Also follow me on:
Facebook – Cooking From Heart
Pinterest – Cookingfromheart
Instagram – Cookingfromheart
Twitter – Cookinfromheart