Introduction

 

The first time I tried Honey Chilli Lotus Stem, I was at a friend’s family gathering, and they served it as a starter. I remember being instantly hooked by the crispiness of the lotus stem, glazed with a sweet and spicy honey-chilli sauce. It was unlike anything I had tasted before—a perfect balance of flavors and textures. That experience stayed with me, and ever since, I’ve been obsessed with recreating this dish at home.

Lotus stem, or kamal kakdi as it’s called in India, is not your typical vegetable, but it’s one I’ve grown to love over time. The crunch, the slightly earthy taste, and the way it absorbs the bold flavors of the sauce make this dish irresistible. Let me take you through how I make my version of Honey Chilli Lotus Stem.

 

Ingredients:

 

• Lotus stem (Kamal Kakdi): 2-3 pieces
• Water: For cleaning lotus stem
• Salt: 1 tsp (for boiling)
• Cornflour: ½ cup
• Refined flour: ½ cup
• Salt: ¼ tsp (for coating)
• Oil: For deep frying

For the sauce:

• Vinegar: 1 tbsp
• Red chilli paste: 1 tbsp
• Ketchup: 2 tbsp
• Honey: 1 tbsp
• Ajinomoto (MSG): ½ tsp
• Salt: ½ tsp (for sauce)
• Soy sauce: ½ tsp

For stir-frying:

• Oil: 2 tbsp
• Garlic (chopped): 1 tbsp
• Dry red chilli (diced): 2-3 pcs
• Green chilli (chopped): 1 tsp
• Ginger (chopped): ½ tbsp
• Spring onion (chopped): 2 tbsp
• Sesame seeds: 1 tsp

 

Instructions:

 

Step 1: Prepare the Lotus Stem

• Begin by cleaning the lotus stem thoroughly. Peel off the outer layer, then slice the lotus stem into thin, even rounds.
• Wash the slices under running water 2-3 times to remove excess starch and dirt. Drain well and pat the slices dry using a kitchen towel.

Step 2: Make the Flour Mix

• In a mixing bowl, combine cornflour, refined flour, and ¼ tsp salt. Mix well to create a dry flour mixture.
• Toss the dried lotus stem slices in the flour mixture, making sure they are evenly coated. This dry coating ensures crispiness when frying.

 

Step 3: Deep Fry the Lotus Stem

• Heat oil in a deep pan over medium heat.
• Once the oil is hot, carefully place the flour-coated lotus stem slices in batches. Ensure the oil temperature remains steady.
• Fry until the slices are golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.

 

Step 4: Prepare the Sauce

• In a small bowl, combine vinegar, red chilli paste, ketchup, honey, ajinomoto, salt, and soy sauce. Stir well to form a smooth sauce mixture and set it aside.

Sub-Step: Stir-Fry the Aromatics

• In a wok, heat 2 tbsp oil. Add chopped garlic, diced dry red chilies, green chilies, and ginger. Stir-fry until the garlic turns golden and the chilies release their flavors.

Step 5: Add the Sauce Mixture

• Pour the prepared sauce mixture into the wok. Stir continuously and cook for a few minutes until the sauce thickens slightly.

Step 6: Combine Lotus Stem with Sauce

• Add the crispy fried lotus stem slices to the sauce in the wok. Toss them gently to ensure they are evenly coated with the sauce.
• Cook for another couple of minutes, allowing the sauce to cling to the lotus stem.

Sub-Step: Garnish and Serve

• Turn off the heat and sprinkle chopped spring onions and sesame seeds over the dish. Toss everything one last time to mix in the garnishes.
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About the Recipe

 

Honey Chilli Lotus Stem is a delightful fusion of textures and flavors, making it a standout dish. The lotus stem, with its natural crunch, contrasts beautifully with the sweet and spicy honey-chilli sauce that coats it. This dish is inspired by Indo-Chinese cuisine, where the balance of sweet, spicy, and tangy flavors takes center stage.

What I love most about this recipe is its simplicity. Despite its restaurant-style appearance, it’s surprisingly easy to whip up at home. The key is to slice the lotus stem thinly and cook it to the right crispness, so it remains crunchy even after being tossed in the sauce. Plus, the honey gives it a lovely sheen, making it as visually appealing as it is tasty.

 

Cooking Tips

 

1. Slice the lotus stem thinly: This ensures it crisps up beautifully when fried. If the slices are too thick, they may turn soggy.
2. Use ice-cold water to soak the lotus stem after slicing. This helps to keep it firm and extra crunchy during cooking.
3. Control the heat: The honey in the sauce can caramelize quickly, so cook it over medium heat to prevent burning and achieve a perfect glaze.
4. Toss just before serving: To maintain the crispiness of the lotus stem, toss it in the sauce right before serving.
5. Adjust spice levels: If you’re not a fan of too much heat, reduce the amount of red chilli flakes. You can always add more honey to balance it out.

 

Pairing Guide

 

Honey Chilli Lotus Stem pairs wonderfully with a variety of dishes. If you’re serving it as a starter, it goes well with other Indo-Chinese favorites like spring rolls or chili paneer. For drinks, a chilled glass of lemon iced tea or a light mocktail complements the sweet and spicy flavors beautifully. If you're looking to make a full meal, this dish also pairs well with fried rice or noodles, and the combination of sweet and spicy balances the more savory elements of the meal.

 

Frequently Asked Questions

 

1. What is the best way to make Honey Chilli Lotus Stem crispy?
The key to making Honey Chilli Lotus Stem crispy is to slice the lotus stem thinly and fry it until golden brown. Make sure to soak the slices in ice-cold water before frying to keep them crunchy.

2. Can I make Honey Chilli Lotus Stem in advance?
It’s best to prepare the lotus stem in advance but only toss it in the sauce right before serving to ensure it remains crispy. You can fry the lotus stem ahead of time and store it in an airtight container.

3. Is Honey Chilli Lotus Stem a healthy dish?
While the lotus stem itself is low in calories and high in fiber, the dish is fried and coated in a sauce that contains sugar (from honey), so it should be enjoyed in moderation.

4. Can I use an air fryer to make Honey Chilli Lotus Stem?
Yes, you can air-fry the lotus stem slices for a healthier version. Preheat the air fryer to 180°C (350°F), spray the slices with oil, and cook them for about 10-12 minutes until crispy.

5. What type of honey should I use for Honey Chilli Lotus Stem?
Use a mild-flavored honey to avoid overpowering the other ingredients. A regular or clover honey works well for this recipe.

6. How do I prevent the honey-chilli sauce from becoming too sticky?
Cook the sauce over medium heat and make sure to keep stirring. If it becomes too thick, you can add a splash of water or vinegar to thin it out slightly.

7. Can I substitute the lotus stem with another vegetable?
Yes, if you can’t find lotus stem, you can substitute it with water chestnuts or even potatoes, though the texture will be different.

8. Is this dish suitable for vegans?
To make Honey Chilli Lotus Stem vegan, simply substitute the honey with a plant-based sweetener like maple syrup or agave nectar.

9. How do I store leftovers of Honey Chilli Lotus Stem?
Store the fried lotus stem and sauce separately in airtight containers. Toss them together only when you’re ready to serve to maintain the crunchiness.

10. Can I add other vegetables to this dish?
Yes, bell peppers or onions can be added for extra flavor and texture. Just make sure to stir-fry them lightly before tossing them with the sauce.

By following these tips and techniques, you'll master the art of making Honey Chilli Lotus Stem, a dish that never fails to impress!