Share
My introduction to lotus stem was fairly late. Even from pictures, I could not make the head or tail of the vegetable. Are they supposed to be firm, or soft. How would they blend with other elements in a typical Indian curry? Lotus stem also known as Kamal Kakdi in India, is prepared in myriad ways across Indian households. Sometimes it is a crunchy side dish, sometimes it is a semi-dry sabzi.
Apart from India, the vegetable is also very popular in China. Chinese cuisine is renowned for the use of a variety of local vegetables like bamboo shoot, bokchoy, daikon radish, etc. Lotus stem is again, another vegetable that is a prominent part of the Chinese stir-fries and gravies. On its own too, the vegetable can be quite a star. If you are a vegetarian, and are bored of your regular hone-chilli potato, you must try the lotus stem honey chilli. Extremely thin lotus stem crisps are fried in a sweet-chilli sauce, this appetiser has indulgence written all over it. The intermingling of chilli sauce, tomato sauce, soy sauce vinegar and honey is what really hits the spot each time. Capsicum, onions and spring onions add more crunch.
Drooling already? We managed to fetch the iconic recipe from Larry’s China or Ambassador hotel Delhi. Now, isn’t that a treat? So, without further ado, let’s get to the recipe by chef Sajeev Chopra.
Ingredients:
- Lotus stem- 1kg
- Onions-200gms
- Salt-10gms
- Msg-10 gms (optional)
- Eggs- 2
- Oil- 300ml
- Cornflour- 200gms
- Chilly sauce-50gms
- Tomato sauce-50gms
- Soy sauce- 10ml
- Vinegar-15ml
- Sugar-10gms
- Capsicum-100gms
- Onions-200gms
- Ginger- 50gms
- Garlic- 50gms
- Spring onion-100gms
- Honey-25gms
Recipe
1. Peel and slice lotus stem very thinly, slice them in slanted fashion.
2. Take a wok, heat some oil. And on high flame only, sautee garlic, ginger, celery, capsicum, spring onions, chopped onions.
3. Then throw in the chilli paste, tomato ketchup, soy sauce and seasoning of your choice.
4. Add fried lotus stem in the sauce, toss it well, serve hot.
