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April 24, 2016

WOK FRIED LOTUS STEM AND WATER CHESTNUTS IN HONEY CHILLI SAUCE

Ingredients:
Lotus stem - 125 gms (peeled and sliced)
Water chestnuts - 125 gms 
Corn flour - 80 gms
Salt to taste
Oil for deep frying
Dry red chillies - 1 1/2 tsp (diced)
Garlic - 1 tsp (chopped)
Ginger - 1 tsp (chopped)
Tomato ketchup - 2 tbsp
Honey - 1 tbsp
Dark soya sauce - 1/4 tsp
Spring onions - 2  tsp (chopped)
Chilli oil - 1/2 tsp

Method:

  • Lightly season lotus stem and water chestnuts with salt and coat with corn flour.
  • Heat  oil in a wok and deep fry lotus stem and water chestnuts till crisp. Drain and keep aside.
  • In a wok, heat 2 tsp of oil and saute dry red chillies till lightly burnt.
  • Add chopped garlic, ginger and saute.
  • Add tomato ketchup, honey and cook.
  • Add soy sauce and season.
  • Add fried lotus stem and water chestnuts to the sauce and toss, adding chopped spring onions.
  • Finish with chilli oil ad serve hot.


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