Crispy Lotus Stem Honey Chilli
by Tarla Dalal
Added to 6 cookbooks
This recipe has been viewed 21365 times
Though traditionally associated with Sindhi cuisine, crisply fried lotus stems with honey, can be made into a great Chinese stir-fry too!
- Dust the lotus stem slices with cornflour and deep-fry in hot oil till crisp.
- Drain on absorbent paper and keep aside.
- Heat the chilli oil in the wok, add the honey, chilli flakes, tomato ketchup and soya sauce and bring to a boil.
- Add the fried lotus stem slices and salt and toss well till the sauce coats the lotus stem evenly.
- Serve immediately.
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