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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash lotus stems well, peel them, and slice thinly using a slicer. Pat them completely dry.
Mix rice flour, corn flour, salt, pepper, and chilli powder. Coat the lotus stems evenly.
Heat oil for deep frying and fry the lotus stems until golden and crispy.
For air fryer version, arrange lotus stems in a thin layer, spray with oil, and cook at 200°C for 25 minutes, shuffling halfway through.
Heat oil and butter in a pan. Add chopped garlic and chilli flakes. Sauté until fragrant.
Add vinegar, dark soy sauce, salt, pepper, and chilli powder. Mix well.
Add corn flour slurry and mix until the sauce slightly thickens.
Add crispy fried lotus stems to the sauce and toss everything together.
Add hot honey and mix well until lotus stems are evenly coated. Serve hot and garnish with green onion greens and sesame seeds.
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For a healthier version, use an air fryer instead of deep frying.
Adjust the amount of chilli flakes and hot honey to suit your spice preference.
Can I use fresh lotus stems?
Yes, fresh lotus stems work best for this recipe.
What can I use instead of hot honey?
You can substitute hot honey with regular honey and a pinch of chilli powder.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer for best results.
Can I make this dish vegan?
Yes, replace butter with a vegan alternative and ensure the honey is plant-based.
What is the purpose of corn flour slurry?
Corn flour slurry helps to thicken the sauce slightly, giving it a better coating consistency.
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