Crispy Lotus Stem Honey Chilli


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Though traditionally associated with Sindhi cuisine, crisply fried lotus stems with honey, can be made into a great Chinese stir-fry too!

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Makes 4 servings
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2 cups cleaned lotus stem, thinly sliced
1/4 cup cornflour
2 tbsp chilli oil, refer handy tip
1/3 cup honey
1 tbsp dry red chilli flakes (paprika)
1/3 cup tomato ketchup
2 tbsp soy sauce
salt to taste

Other ingredients
oil for deep-frying

  1. Dust the lotus stem slices with cornflour and deep-fry in hot oil till crisp.
  2. Drain on absorbent paper and keep aside.
  3. Heat the chilli oil in the wok, add the honey, chilli flakes, tomato ketchup and soya sauce and bring to a boil.
  4. Add the fried lotus stem slices and salt and toss well till the sauce coats the lotus stem evenly.
  5. Serve immediately.
RECIPE SOURCE : Stir-FryBuy this cookbook
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