Monday, May 20, 2019
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Appetisers

Spicy & Crispy Lotus Stem

By Chef Nilesh Limaye, 29 Jan, 2019
  • Spicy & Crispy Lotus Stem

A spicy and tasty appetizer

Lotus stems are used widely in Kashmiri cuisine and Sindhi dishes. Try this dish with an Oriental touch. It is a spicy and tasty appetizer. 

 


[ Serves: 2 ]

Ingredients

• 250 gms lotus stem

• Oil for deep frying

• 4 inch ginger

• 10-12 crushed garlic flakes

• 3-4 fresh red chillies

• Salt and pepper to taste

• 3-4 fresh spring onion sprigs

• 1 tbsp sriracha-chilli sauce

To marinate:

• 2 tbsps corn starch and salt

 

Preparation

• Wash the lotus stem thoroughly in running tap water to remove all the dirt. Cut it into thin slices.

• In a bowl, add cornfour and salt, add the lotus stem and coat it evenly

• In a deep fryer or kadhai, golden-fry the lotus stem slices until crisp.

• In another wok, add oil, and once hot, sauté ginger and garlic. Add fresh red chillies and sauté further. Add 1/4th cup of water and the sriracha-chilli sauce. Adjust seasonings and keep stirring it till it turns thick. Then add the crispy lotus stem and mix well.

• To serve: In a plate dish, place the crispy lotus stem and garnish with chopped spring onion.


Photos: Courtesy of Nilesh Limaye, Ujjwala Creations

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