Crispy Lotus Stem in Honey-Chili Sauce

Ingredients

• Lotus stem - 200 g
• Corn flour - 2 tsp
• Dried red chili - 2 whole
• Garlic - 1/2 tsp
• Chili paste - 1 tsp
• Honey - 1 tsp
• Tomato ketchup - 2 tsp
• Soy sauce - 1/4 tsp
• Salt - 1/4 tsp
• Water - 3 tbsp
• Oil
• Spring onion
• Sesame seeds

Instructions

1. 1Peel the skin from the lotus stem, slice it into thin rounds, soak the slices in a bowl of water for 20 minutes to remove any grit, then rinse thoroughly and pat dry.
2. 2Toss the drained lotus stem slices with 2 tsp corn flour in a bowl until they are evenly coated.
3. 3Heat oil in a deep pan and deep-fry the coated lotus stem on medium flame until the slices turn golden brown and crisp; drain them on paper towels to remove excess oil.
4. 4Heat oil in another pan, add the dried red chilies and 1/2 tsp chopped garlic, and sauté briefly until the garlic is fragrant and the chilies bloom.
5. 5Add 1 tsp chili paste, 1 tsp honey, 2 tsp tomato ketchup, 1/4 tsp soy sauce, and 1/4 tsp salt to the pan, and stir to combine the flavors.
6. 6Pour in 3 tbsp water and stir until the sauce becomes glossy and slightly thickened.
7. 7Add the fried lotus stem to the pan and toss gently so each piece is well coated with the sauce, then remove the pan from the heat.
8. 8Transfer to a serving plate and garnish with spring onion and sesame seeds.
9. 9Optional: serve immediately while the lotus stem is still crisp as a lively appetizer or snack.