Honey chilli lotus stem

Honey chilli lotus stem

 
INGREDIENTS

• 200gms Lotus stem peeled & cut into paper thin slices

• 2 spring onions cut white part into rings & green into 1”pieces

• 1 tbsp Soya sauce

• 11/2 tbsp Tomato Ketchup

• 1 tbsp Red chilli sauce

• 1/2 tbsp Vinegar

• 1-2 green chillies chopped

• 4-5flakes garlic chopped

• 1 tbsp Honey

• 1/4 tsp each of ajinomoto, salt, pepper, sugar

BATTER

• 4 tbsp cornflour

• 4 tbsp Plain flour

• 1/2 tsp Salt

• 1/4 tsp pepper

• 2 flakes garlic crushed

PROCEDURE
To parboil lotus stem,boil 4 cups of water with 1 tsp of salt. Add sliced lotus stem to boiling  water. Boil for 2 minutes. Strain. Refresh in cold water. Strain & keep aside. Mix plain flour, cornflour, garlic,salt & pepper. Add just enough water, to make batter of a thick consistency,such that it coats the slices of lotus stem. Wipe dry the vegetable with clean kitchen towel. Dip each piece in batter. Deep fry in two batches to a golden yellow colour. Keep aside. Heat 2 tbsp oil in a pan. Reduce heat. Fry the green chillies & garlic till garlic just start to change colour. Add white of spring onions.Add salt, sugar, pepper & ajinomoto.
Reduce heat. Add soya sauce, chilli sauce, tomato ketchup, red chilli sauce & vinegar. Stir. Add greens of spring onion. Stir for a few seconds. Add honey & mix. Add fried lotus stem & coriander. Mix well till dry & the sauce coats the lotus stem. Remove from heat. Serve hot.