Well , this came up to satisfy my persistent craving for " Indianised Chinese" , I'm anyways a big Chinese food junkie , love love love the cuisine absolutely both the authentic as well as the variable versions available to me in the Indian market , and the lotus stem was my significant other's suggestion as his mother is very fond of the dish , that was the motivation for me to get it right , also I had never had lotus stem in this form before . It tastes amazing , and the crunchiness of the stem , with the added flavouring make it lip-smacking good . It took barely any time to cook this one , super quick and can be an innovative new appetiser you serve at a dinner party or with a round of drinks .
INGREDIENTS:
- 4 Cups of Lotus Stem, sliced thinly
- 1 Onion sliced thin
- 2 Capsicums Sliced lengthwise
- 5-6 Cloves of garlic , Chopped finely
- 1/2 Cup cornflour
- 1/2 Cup Tomato ketchup
- 4 Tbsp Soya Sauce
- 1 Tbsp Vinegar
- 8 Tbsp Honey
- 3-4 Tbsp Chilli Flakes
- 2 Tsp of Sesame seeds , for the garnishing
- Oil for deep frying + 1 tbsp for sautéing
- Salt as per your liking
METHOD:
- Heat the oil for deep-frying
- Dust the louts stem with cornflour , and deep fry and drain the excess oil on an absorbent paper.
- In a wok or non-stick pan , heat a little oil about a tbsp , and sauté the garlic onion and capsicum , on low flame.
- Add in the ketchup, soya sauce , honey , chilli flakes and vinegar and bring to a boil.
- Add in the fried lotus stem and stir it gently , till they are coated in the sauce evenly.
- Remove from fame and serve them with a sprinkle of sesame seeds and leftover sauce from the pan .
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