Honey chilli glazed lo­tus stem( serves 4)

Friday - - Wanted - RECIPE BY CHEF AK­SHAY NAY­YAR, FOOD­SHALA JUDGE

Prep time: 15 mins

Cook­ing time: 5 mins In­gre­di­ents 300g lo­tus stem, peeled and thinly sliced 3 tbsp corn­flour 2 tbsp oil, plus ex­tra for deep fry­ing 1 onion, chopped 5g dried red chill­ies 1 tsp se­same seeds, roasted 5 tbsp tomato ketchup 1/2 tsp dark soy sauce 50g honey sea salt 1 tbsp se­same oil Method: 1. Blanch lo­tus stem and pat dry. Coat in corn­flour and deep-fry in hot oil un­til golden brown and crispy. Drain and set aside. 2. Heat 2 tbsp oil in a wok and sauté onion and chill­ies un­til onions are trans­par­ent and glossy. 3. Take wok off heat and mix in se­same seeds, tomato ketchup, dark soy sauce and honey. Sea­son with salt and stir well. Driz­zle se­same oil over and serve hot with rice.

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