Crispy Honey Chilli Lotus Stem

Mix all the ingredients listed under sauce in a small mixing bowl.

Mix the ingredients for the slurry in another bowl along with water.

Boil the sliced lotus stem pieces 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 spread the lotus stem on a kitchen towel napkin to absorb all the moisture.

Next add 4 tablespoons of cornflour and salt, add the boiled lotus stem and dust it to coat it evenly.

Now heat a flat bottomed pan, drizzle olive oil and place these coated lotus stems and fry on both side till it becomes brown and crispy.

Now heat a wok with oil, add in the ginger and garlic, sauté for a minute.

Now add the sauce mixture slowly and keep stirring till it turns thick.

Once it is done add the crispy lotus stem and sprinkle the roasted peanuts, red chillies and spring onions and give it a nice stir on a high flame.

Switch off the flame and garnish with roasted sesame seeds and spring onion greens

Serve the Sweet And Spicy Shanghai Crispy Lotus Stem, hot.