Shanghai Style Sweet And Spicy Crispy Lotus Stem
A very healthy dish as the lotus root is rich in vitamins and is also a Gluten free dish.
Shanghai Style Sweet And Spicy Crispy Lotus Stem is a very healthy dish as the lotus root is rich in vitamins and is also a Gluten free dish.The lotus stems are shallow fried to add the extra crunch to the whole dish. The sauce is made from a blend of dark and light soy sauce with a little hint of chili sauce.
The lotus stem is a very exotic dish that is been used in many parts of the world as a stir fry or even as vegetable subzi in most of the north Indian dish.
Serve the Sweet And Spicy Shanghai Crispy Lotus Stem along with Dan Dan Noodles to enjoy a scrumptious meal.
If you are looking for more lotus stem recipes here are some of our favorites :
- Aloo Bhey Ki Sabzi Recipe (Potato Lotus Stem Curry)
- Nadru Ke Kabab Recipe (Lotus Stem in Spicy Gravy)
- Soy Glazed Renkon Chips Recipe (Crispy Lotus Root)
5 M
25 M
30 M
4 Servings
Ingredients
- 4 Lotus root , peeled and cut into 1 cm thick pieces
- 2 cloves Garlic , sliced
- 1 inch Ginger , sliced
- 2 tablespoons Roasted Peanuts (Moongphali)
- 4 sprig Spring Onion (Bulb & Greens) , white part and green part separated, sliced
- 4 Fresh Red chillies , sliced
- Oil , for cooking For Stir-fry Sauce
- 1/2 tablespoon Dark soy sauce
- 1 tablespoon Light soy sauce
- 1 tablespoon Vinegar
- 2 teaspoon Red Chilli sauce
- 1/2 teaspoon Sugar
- 1 teaspoon Sesame (Gingelly) Oil For water starch
- 1 tablespoon Corn flour
- 2 tablespoons Water
- Salt , to taste
How to make Shanghai Style Sweet And Spicy Crispy Lotus Stem
We begin making the Sweet And Spicy Shanghai Crispy Lotus Stem by keeping things ready for the dish, In a small mixing bowl, mix the sauce ingredients along with the water starch ingredients.
Boil the sliced lotus stem in a saucepan with 2 cups of water and a tablespoon of vinegar so that the lotus stem does not turn brown.
After 5 minutes of boiling, strain the water and place the lotus stem on a kitchen paper napkin to absorb all the moisture from it.
Next in a small bowl, add 4 tablespoons of cornflour and salt, add the boiled lotus stem and dust it so that it just coats it evenly.
Heat a flat bottomed pan and drizzle some oil and place these lotus stems and fry on either side till it becomes brown crispy.
Later on the heat a wok with oil, add in the ginger and garlic, sauté for 1 minute.
Once it is turned crispy, you can add the sauce mixture slowly and keep stirring till it turns thick and not lumpy.
Once it is done add the crispy lotus stem.Sprinkle the toasted peanuts, red chilies, and spring onions and give it a stir.
Serve the Sweet And Spicy Shanghai Crispy Lotus Stem along with Dan Dan Noodles to enjoy a scrumptious meal.
