Crispy Lotus Root in Honey Chilli Sauce | Honey Chilli Lotus Root Recipe | Lotus Stem Recipes |Varun

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower in calories and has a similar sweetness.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and is healthier, while canola is often less expensive.

chili powder

🥗Healthier: cayenne pepper

💰Cheaper: paprika

Cayenne provides heat without added calories, while paprika is a milder, cheaper option.

Peel the lotus root using a vegetable peeler.

Trim both ends of the lotus root by snipping them off.

Cut the lotus root into rings or oblongs, ensuring even thickness for frying.

Soak the lotus root slices in water to clean them, optionally using warm water to loosen dirt.

Pat the lotus root slices dry using a Turkish towel or kitchen paper, ensuring they are laid flat without piling up.

Heat oil in a Kadai (wok) until shimmering for frying the lotus root slices.

Fry the lotus root slices until they are crisp and golden brown, then transfer to absorbent tissue paper to soak up excess oil.

Crush garlic using a stone mortar and pestle.

Slice green chillies.

Heat the wok on high flame and add a few drops of vegetable oil.

Add the crushed garlic and sliced green chillies to the wok and sauté on high heat to avoid sogginess.

In a bowl, mix cornstarch with cold water, juice of half a lemon, salt, and wild honey to create a sauce.

Add the sauce to the sautéed garlic and chillies in the wok, stirring until it becomes sticky and bubbling.

Add the fried lotus root to the wok with the sauce, then transfer to a serving bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens