Crispy Honey Glazed Hotus Stems
An Asian-inspired starter featuring crispy, deep-fried lotus stems in a glaze of hot honey. The texture and flavor of the deep-fried stems are markedly different from the cold cheese and apples, with the glaze adding a perfect touch of sweetness and acidity.
Ingredients:
* 1 bunch hotus stems, trimmed and cut into 2-inch pieces
- 1 cup all-purpose flour
-1/2 cup cornstarch
- 1 teaspoon salt
-1/4 teaspoon black pepper
-1/2 cup water
-Oil for deep frying
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon red chili flakes
- 1 clove garlic, minced
- 1 tablespoon sesame seeds
Instructions:
- Batter Up: In a large bowl, whisk the all-purpose flour, cornstarch, salt and plenty of ground black pepper until thoroughly blended. Stir in only enough water to make a smooth batter.
Coat Hotus Stems: each piece will now be passed through the batter to coat it evenly.
DEEP FRY: Heat oil to 350°F (175°C) in a deep fryer or large pot. Fry coated hotus stems a few at a time so as not to overcrowd the pan. When golden brown and crispy (3-4 minutes), remove from oil and drain on paper towels.
Gline the honey, soy sauce, rice vinegar, red chilli flakes, garlic and sesame seeds in a small saucepan. Warm over medium heat until the glaze comes to a simmer. Cook for 2-3 minutes, or until the glaze thickens slightly.
Toss and Serve: Put the fried hotus stems in the bowl of glazed honey and toss until well coated. It can be served either hot or cold and is a good appetiser.
Tips:
Double-fry the hotus stems for even more crunch: fry them a second time after they have cooled a little from their first fry.
- Adjust the amount of red chili flakes to your desired level of spiciness.
- Serve with a dipping sauce, such as sweet and sour sauce or chili garlic sauce.
Enjoy your crispy honey glazed hotus stems!
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