Crispy Chilli garlic lotus stem is a crispy appetizer made with lotus stem (nadru), garlic, chillies, sauces, spices which makes it addictive and tasty. Lotus stem is fried till crispy and tossed in a spicy chilli garlic sauce which makes it truly irresistible. Enjoy it on its own or serve as an appetiser for parties.
Chilli Garlic Lotus Stem Recipe
The first time I had this is in Mumbai, one bite and I totally fell in love with it. The lotus stem stayed super crispy even after tossing in the flavourful chilli garlic sauce which made this chilli garlic lotus stem so good.
I recreated it as soon as I can remember, it turned out so good everyone in the family was raving about it. Last week during my weekly vegetable shopping, I spotted lotus stem and immediately grabbed it. This time I pictured it for the blog, so here is the recipe for you.
About Chilli Garlic Lotus Stem
Lotus stem has so many health benefits with them. Each part of India uses lotus stem in their cooking different way. I have tasted Sabzi made out lotus stem in Kashmir and it was so good. In Kashmir lotus stem is called as nadru. This recipe is an Indo Chinese twist to the humble lotus stem.
You can pick small lotus roots or larger one, you need to slice them thinly. Try to choose fresh lotus stem, peel the skin and slice them thin so it stays crispy longer.
All I do is blanch lotus stem in salted water just for couple of minutes to flavour them and cook them slightly. Toss the lotus stem in cornstarch and deep fry till golden. This fried lotus stem is so good on its own.
The sauce is a basic chilli garlic sauce with garlic, chilli sauce, soy sauce, ketchup, sugar and vinegar. You can even add my homemade chilli garlic paste. Toss the fried crispy lotus stem in the sauce and enjoy immediately.
Similar recipes
Lotus stem is called as lotus roots, Kamal Kakdi in Hindi, Nadru in Kashmiri, and Bhe in other parts of India. It is used to make many popular recipes from sabzi, dried vadam, fritters, pulao, crispy snacks, soups and many more.
Large lotus stem is made into crispy chips which taste so delicious as snacks. The lotus stem has a satisfying crunch and sweetness which makes it quite addictive in taste. Makhana is made from the seeds of the lotus stem, while the stem itself is cooked into sabzi. Check my chilli garlic noodles too.
This recipe is chilli garlic flavour, you can add some honey and make it honey garlic sauce. Enjoy with egg fried rice or noodles.
Ingredients
- Lotus Stem - choose fresh medium size lotus stem or root for making this recipe. Peel the lotus stem, slice them thinly using a slicer or mandolin.
- Oil - use neutral oil like sunflower oil or groundnut oil for making the dish. It is used to deep fry lotus stem and make the sauce.
- Garlic - lots of finely chopped garlic for the sauce. It enhances the taste of the sauce.
- Sauces - use ketchup, red chilli sauce, soy sauce, vinegar for the sauce.
- Spices & Seasonings - red chilli powder, red chilli flakes, black pepper powder is used to kick up the sauce. As far as seasoning, I used salt and sugar. For authentic restaurant style taste, you can add a pinch of MSG.
- Cornstarch - cornstarch is added to blanched lotus stem, which is then fried till crispy.
- Spring onions - spring onion white part is used for sauce and greens is used as garnishing.
Step by Step pictures
Blanching Lotus root
1)Bring lots of water to a full boil, add in salt and mix well.
Take fresh lotus root, peel off the skin using a vegetable peeler. Slice them thinly using a slicer or using knife. Now add this to the boiling water and cook for 2 minutes until it is slightly tender.
2)Strain this through a colander and rinse with cold water. Set aside so it drains completely.
Make chilli garlic sauce
3)Heat 1 tablespoon oil in a wok, add in finely chopped garlic, spring onion white part along and stir fry for a minute.
4)Now add in tomato ketchup, soy sauce, red chilli sauce, vinegar and mix well.
5)Add in red chilli powder, red chilli flakes, salt, sugar, black pepper powder and mix well.
6)Pour in ¼ cup of water into this and mix well. Bring it to a full boil.
7)Now add in cornstarch mixed with water into the sauce and cook for couple of minutes till it thickens.
8)Chilli Garlic Sauce is ready. Set aside so we can fry the lotus stem.
Frying Lotus Root
9)Heat oil for deep frying. Let it heat up. Take the strained lotus stem in a bowl, add some salt and cornstarch.
10)Toss to coat the lotus stem with the cornstarch.
11)Now drop the cornstarch coated lotus stem in hot oil and fry till golden and crispy. It will take 6 to 8 minutes.
12)Strain this using a slotted spoon and place it on some paper towel. Repeat until all the lotus stem is fried.
Making Chilli Garlic Lotus Root
13)Now reheat the sauce and add the fried lotus stem into the sauce and toss to combine.
14)Turn off heat immediately, add in spring onion greens.
15) Serve immediately.
Expert Tips
- You can choose small to medium lotus root for this recipe. The thin you slice the lotus root, the crispy it gets.
- Be generous with the amount of garlic, it adds so much flavour.
- Sesame oil can be drizzled in the end for a smoky flavour.
- You can add cubed onions, bell peppers in the sauce for taste and texture.
- Enjoy this dish with noodles or fried rice.
📖 Get Recipe
Chilli Garlic Lotus Stem Recipe (Crispy Lotus Root Recipe)
Equipment
Ingredients
For Sauce
- 1 tablespoon Sunflower Oil
- 4 tablespoon Garlic peeled & chopped very finely
- 3 no Spring Onions (white alone ) chopped very finely
- 1 tablespoon Light Soy Sauce
- 4 cup Tomato Ketchup
- 3 tablespoon Red Chilli Sauce
- 2 teaspoon Vinegar
- 2 teaspoon Sugar
- 1 teaspoon Red Chilli powder
- 1 teaspoon Black Pepper powder
- 1 teaspoon Dry Red Chilli Flakes
- 1 teaspoon Salt
For Crispy Lotus Stem
- 3 medium Lotus root peeled and sliced thinly
- Salt
- Water as needed
- ¼ cup Cornstarch
- Oil for deep frying
For Cornstarch slurry
- 1 teaspoon Cornstarch
- 3 tablespoon Water
For Garnishing
- 3 no Spring Onions (green alone) chopped finely
Instructions
- Bring lots of water to a full boil, add in salt and mix well.
- Take fresh lotus stem, peel off the skin using a vegetable peeler. Slice them thinly using a slicer or using knife. Now add this to the boiling water and cook for 2 minutes until it is slightly tender. Strain this through a colander and rinse with cold water. Set aside so it drains completely.
- Now make sauce. Heat 1 tablespoon oil in a wok, add in finely chopped garlic, spring onion white part along and stir fry for a minute.
- Now add in tomato ketchup, soy sauce, red chilli sauce, vinegar and mix well. Add in red chilli powder, red chilli flakes, salt, sugar, black pepper powder and mix well.
- Pour in ¼ cup of water into this and mix well. Bring it to a full boil. Now add in cornstarch mixed with water into the sauce and cook for couple of minutes till it thickens. Set aside so we can fry the lotus stem.
- Heat oil for deep frying. Let it heat up.
- Take the strained lotus stem in a bowl, add some salt and cornstarch and toss to coat the lotus stem with the cornstarch.
- Now drop the cornstarch coated lotus stem in hot oil and fry till golden and crispy. It will take 6 to 8 minutes. Strain this using a slotted spoon and place it on some paper towel. Repeat until all the lotus stem is fried.
- Now reheat the sauce and add the fried lotus stem into the sauce and toss to combine. Turn off heat immediately, add in spring onion greens and serve immediately.
Leave a Reply