When I bought these lotus stems at my local grocer and took it up to the counter, the manager had to be summoned to figure out what it was. After a bit of poking and prodding (and after I confirmed that they were definitely not sweet potatoes or a native variety of yam), he made a new entry in his system that said “lots stem”. —Kirthana | Theblurrylime
lotus stem, cut into 1/2 in. rounds
1 1/2 tablespoons
sesame seeds, for sprinkling over the top
Oil, for deep-frying
In This Recipe
Place the lotus stem in a bowl and sprinkle over corn flour and rice flour. Toss gently until evenly coated, and deep fry in oil until lightly browned. Transfer onto paper towels to drain off the excess oil.
In a small wok over low heat, combine the soy sauce, ketchup, vinegar, chilli powder, and honey and stir gently. Taste and adjust the seasoning at this point (you may not need to add salt since the soy is already salty). Once the sauce is heated through and thickened slightly, about 3 – 4 minutes, add the fried lotus stem and toss to coat all the pieces evenly. Sprinkle with sesame seeds and serve immediately.