Crispy Lotus Stem is a tasty, sweet, and savoury Asian style side dish, that you are surely going to love. Be sure to watch the video!
Estimated reading time: 3 minutes
- What is Lotus Stem?
- Watch Crispy Lotus Stem Video
- Serving Suggestion
- Frequently Asked Questions
- Crispy Lotus Stem Recipe
What is Lotus Stem?
Lotus Root is a plant-based, vegan and gluten-free ingredient. It is widely used in Indian, Chinese, Korean, and Japanese style cooking.
In Hindi, it is known as kamal kakdi, which translates to lotus stem or lotus roots. In India, we make a delicious vegetarian curry with lotus stems .
Crispy Lotus Stem is a popular pan-Asian delicacy. Load it with your favourite vegetables, and you are all set for a delicious stir-fried side dish.
Why You’ll Love It
- easy to customize
- its a plant based, vegan dish
- perfect for parties, or family dinners
Bright and colourful, this crispy lotus root stir fry is simple to make. I have already made it twice this week. And still not getting over it.
Watch Crispy Lotus Stem Video
Serving Suggestion
Crispy Lotus Stem is mainly served as a side dish to accompany a main-course dish, such as garlic noodles , fried rice , or vegetable Manchurian . If you make it slightly saucy, then serve it with plain steamed rice. Or you can serve it as an appetizer or snack for the party.
Absolutely not! You can bake them in the oven at 180 degrees Celcius until the lotus stem turns crisp and crunchy. Or air fry them at 170 degrees Celcius for 20 minutes.
Once you deep-fry the lotus stem, do not discard the leftover cornstarch mixture in the bowl. Add approximately ⅓ cup of water to it and make a smooth paste. Pour this liquid into the pan after adding the sauces and stir to combine. Allow it to simmer before adding the lotus stem. You will get a thick, saucy liquid to enjoy with the crispy lotus stem stir fry.
More Indian Chinese Recipes
- Chilli Paneer
- Chilli Mushroom
- Soya Manchurian
- Honey Chilli Potato
- Chilli Garlic Noodles
- Chinese Chop Suey
- Crispy Chilli Baby Corn
Ingredients
- ▢ 2 medium-size tender lotus roots (kamal kakdi)
- ▢ 1 onion, fine chopped
- ▢ 1 red bell pepper, diced
- ▢ 1 capsicum, diced
- ▢ 1 teaspoon chopped garlic
- ▢ 1 teaspoon chopped ginger
- ▢ 1 small red chilli, chopped
- ▢ 1 teaspoon soy sauce
- ▢ 1 teaspoon red chilli sauce
- ▢ 1 teaspoon tomato sauce
- ▢ Oil for deep-frying
- ▢ Salt and pepper to taste
Ingredients for Marinate
- ▢ ¼ Cup cornflour (cornstarch)
- ▢ 1 tablespoon maida (all-purpose flour)
- ▢ Salt to taste
- ▢ ½ teaspoon black pepper
Ingredients to Garnish
- ▢ 1 tablespoon chopped spring onion greens
- ▢ 1 tablespoon crushed peanuts
Instructions
- Peel and slice the lotus stem into thin slices. Soak the lotus stem slices in water with a little bit of salt for 5 minutes. This step ensures that all the mud and dirt are removed from the lotus stem.
- Drain the water and spread the lotus stem slices on a kitchen towel. Allow them to dry. If required pat dry with another kitchen towel.
- In a bowl combine lotus stem slices, corn starch, salt and pepper. Mix nicely.
- Heat oil in a frying pan to deep fry the lotus stem slices.
- Deep-fry the lotus stem slices in small batches until they turn crisp from both the sides. Transfer to a plate/colander and set aside.
- Heat one tablespoon of oil in a wok/frying – pan.
- Add ginger, garlic, and red chilli. Stir fry for less than a minute. Add sliced onion and again cook for few seconds or till onion turn soft.
- Add the bell pepper and capsicum. Stir fry them for a minute.
- Now add the vinegar, sauces, salt, and pepper. Combine nicely.
- Next add the fried lotus stem slices. Mix nicely to coat lotus stem with the sauces.Turn off the heat.
- Serve Crispy Lotus Stem Stir Fry garnished with spring onion greens and crushed peanuts.
Recipe Notes:
- Make sure to use fresh, and tender lotus root to make stir fry.
- Keep an eye on lotus root while frying as they burn very fast and taste bitter.
- Do not fry lotus root for too long as it might turn tough in texture.
Nutrition
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Crispy Lotus Stem Recipe
Equipment
- Mixing Bowl
- Chinese Wok
Ingredients
- 2 medium-size tender lotus roots (kamal kakdi)
- 1 onion, fine chopped
- 1 red bell pepper, diced
- 1 capsicum, diced
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 1 small red chilli, chopped
- 1 teaspoon soy sauce
- 1 teaspoon red chilli sauce
- 1 teaspoon tomato sauce
- Oil for deep-frying
- Salt and pepper to taste
Ingredients for Marinate
- ¼ Cup cornflour (cornstarch)
- 1 tablespoon maida (all-purpose flour)
- Salt to taste
- ½ teaspoon black pepper
Ingredients to Garnish
- 1 tablespoon chopped spring onion greens
- 1 tablespoon crushed peanuts
Instructions
- Peel and slice the lotus stem into thin slices. Soak the lotus stem slices in water with a little bit of salt for 5 minutes. This step ensures that all the mud and dirt are removed from the lotus stem.
- Drain the water and spread the lotus stem slices on a kitchen towel. Allow them to dry. If required pat dry with another kitchen towel.
- In a bowl combine lotus stem slices, corn starch, salt and pepper. Mix nicely.
- Heat oil in a frying pan to deep fry the lotus stem slices.
- Deep-fry the lotus stem slices in small batches until they turn crisp from both the sides. Transfer to a plate/colander and set aside.
- Heat one tablespoon of oil in a wok/frying - pan.
- Add ginger, garlic, and red chilli. Stir fry for less than a minute. Add sliced onion and again cook for few seconds or till onion turn soft.
- Add the bell pepper and capsicum. Stir fry them for a minute.
- Now add the vinegar, sauces, salt, and pepper. Combine nicely.
- Next add the fried lotus stem slices. Mix nicely to coat lotus stem with the sauces.Turn off the heat.
- Serve Crispy Lotus Stem Stir Fry garnished with spring onion greens and crushed peanuts.
Video
Notes
- Make sure to use fresh, and tender lotus root to make stir fry.
- Keep an eye on lotus root while frying as they burn very fast and taste bitter.
- Do not fry lotus root for too long as it might turn tough in texture.
Nutrition
This collection of fusion Indo Chinese Recipes is definitely worth bookmarking for your next house party or for takeaway-style dinner.
- What is Indo Chinese Cuisine?
- Indian Chinese Snack/Appetizer
- Indian Chinese Main-Course
- Indian Chinese Side-Dish
What is Indo Chinese Cuisine?
The quick Chinese stir-fry cooking style spiked with the local Indian style zest. The end result is an outburst of addictive flavours. This type of fusion cooking is known as Indian Chinese Cuisine across the Indian sub continent.
Over the years, it has become the staple fast food in the regions.
It is the perfect amalgamation of sweet, spicy, and savoury flavours, good enough to make your mouth water just by the look of it.
For those of you who are new to Indian Chinese Cuisine, then I highly recommend trying it for the love of good food. It’s indulgent, flavoursome, and a real outburst of flavours.
We’ve listed the best Indo Chinese Recipes that are indulgent, truly delicious, and perfect for a party menu in every sense. Every year I am trying to add more and more fun Indo-Chinese fusion recipes in this ultimate round-up.
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Bright and colourful, this Crispy Lotus Stem Stir Fry is a fantastic vegan appetizer.
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Crispy Baby Corn is a vegetarian Indian-Chinese snack.
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If you are looking for a delicious sauce to accompany crispy snacks then bookmark this Chilli Sauce Recipe .
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Indian Chinese Main-Course
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Soya Manchurian is a delicious, vegan main-course packed with a Chinese-style gravy.
Kung Pao Chicken is a delicious Chinese style chicken stir fry with peppers and peanuts.
Vegetables Hot Garlic Sauce is a delicious Indo Chinese vegetarian gravy.
This Chilli Paneer is a quick and easy to make, vegetarian dish for parties or weeknight dinners!
Chilli Mushroom is an Indo-Chinese vegetarian gravy with a sweet and spicy sauce.
This Chinese Chop Suey is sweet, spicy, saucy packed with vegetables served on crispy fried noodles.
We have got you the best Asian style meatballs recipe . Serve these with fried rice or noodles.
This 20 Minute Stir Fry Maggi is a quick and tasty stir fry, made with instant noodles.
Indian Chinese Side-Dish
Chicken Fried Rice is the most amazing Indo Chinese Recipe with loads of vegetables, and chicken.
Chilli Garlic Noodles is a spicy, Indo Chinese style noodles stir-fry with loads of vegetables.
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Level up your fried rice game with this mushroom fried rice recipe.
I hope you enjoyed scrolling this drool-worthy list of my favourite party recipes.
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