Crispy garlic Lotus stem | How to make Crispy garlic Lotus stem

0.0 from 0 reviews
Rate It!
By sangeeta khanna
Created on 29th Jul 2015
  • Crispy garlic Lotus stem, How to make Crispy garlic Lotus stem
Crispy garlic Lotus stemby sangeeta khanna
  • Crispy garlic Lotus stem | How to make Crispy garlic Lotus stem (44 likes)

  • 0 reviews
    Rate It!
  • By sangeeta khanna
    Created on 29th Jul 2015

About Crispy garlic Lotus stem

Thinly sliced lotus stem made into crisp garlicky fries suitable for appetisers

Crispy garlic Lotus stem is an authentic dish which is perfect to serve on all occasions. The Crispy garlic Lotus stem is delicious and has an amazing aroma. Crispy garlic Lotus stem by sangeeta khanna will help you to prepare the perfect Crispy garlic Lotus stem in your kitchen at home. Crispy garlic Lotus stem needs few minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Crispy garlic Lotus stem. This makes it easy to learn how to make the delicious Crispy garlic Lotus stem. In case you have any questions on how to make the Crispy garlic Lotus stem you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like sangeeta khanna. Crispy garlic Lotus stem will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time0mins
  • Cook Time15mins
  • Serves4People
Crispy garlic Lotus stem

Ingredients to make Crispy garlic Lotus stem

  • 2 large lotus stems about 300 gm
  • corn flour 3 tbsp
  • salt and pepper to taste
  • minced garlic 1 tsp
  • finely chopped green onions 2 tbsp
  • finely sliced Thai bird chillies 1 tsp
  • minced ginger 1 tsp
  • Chinese five spice powder 1/4 tsp
  • vegetable oil to deep fry

How to make Crispy garlic Lotus stem

  1. Clean, peel and slice lotus stems thinly and immediately dust with a mix of corn flour and salt and pepper. Let it rest for 5 minutes.
  2. Heat oil in a deep pan and fry the coated lotus stem slices on high heat. Fry in convenient sized batches and drain on tissue paper.
  3. Meanwhile heat 2 tsp oil in a separate pan, fry the garlic, chilli and ginger briefly, take the pan off heat and add five spice powder and chopped green onions.
  4. Drain the fried lotus stem and immediately toss with the garlic mix, toss and serve at once.
My Tip: Toss the sliced lotus stems in a bit of vinegar to make them more crisp and tangy.

Reviews for Crispy garlic Lotus stem (0)