Craving a vibrant and flavourful appetizer that's both surprisingly easy and utterly delicious? Look no further than crispy honey chilli lotus root! This simple yet elegant dish boasts a delightful textural contrast – the satisfying crunch of the lotus root perfectly complements the sweet and spicy honey chilli glaze. Imagine the addictive combination of crisp, tender lotus root pieces glistening with a sticky, fiery-sweet sauce; it's a guaranteed crowd-pleaser, ideal for potlucks, parties, or a quick and satisfying weeknight snack. This recipe elevates a humble ingredient to star status, transforming it into a culinary delight.
Forget complicated techniques and lengthy prep times; this recipe is remarkably straightforward. The secret lies in a perfectly balanced honey chilli sauce and achieving that satisfying crispness in the lotus root. Ready to embark on a culinary adventure and create this irresistible appetizer? Let's dive into the step-by-step instructions to make your own batch of crispy honey chilli lotus root.
Tools Needed
- Vegetable peeler
- Knife
- Cutting board
- Large bowl
- Turkish towel or kitchen paper
- Kadai (wok)
- Stone mortar and pestle
Ingredients
- Lotus root (Kamal Kakari)
- Garlic
- Green chilies
- Vegetable oil
- Corn starch
- Cold water
- Lemon: ½
- Salt
- Pepper
- Wild honey
Step-by-Step Instructions
Step 1. Prepare the Lotus Root
- Peel the lotus root using a vegetable peeler. Discard the peels. Trim the ends of the root.
- Clean the lotus root thoroughly. Remove any mud from the pores. You can soak it in water to help loosen the dirt.
- Cut the lotus root into even slices. You can cut them into rounds or oblongs. Ensure even thickness for even cooking.
- Pat the lotus root slices completely dry using a towel or paper. This prevents splattering during frying.
Step 2. Fry the Lotus Root
- Heat oil in a kadai over high heat. Deep fry the lotus root slices until golden brown and crispy.
- Drain the fried lotus root on absorbent paper to remove excess oil.
Step 3. Make the Honey Chili Sauce
- Crush garlic using a mortar and pestle. Slice green chilies.
- Heat a little oil in a wok. Sauté the crushed garlic and sliced chilies over high heat until fragrant, but not soggy.
- In a bowl, mix cornstarch with cold water, lemon juice, salt, pepper (optional), and honey.
- Add the cornstarch mixture to the sautéed garlic and chilies in the wok. Stir until the sauce thickens and bubbles.
Step 4. Combine and Serve
- Add the fried lotus root to the sauce and toss to coat evenly.
- Serve immediately.
Read more: Gochujang Korean BBQ Rice Bowl: 15-Minute Recipe
Tips
- Use even slices of lotus root for even cooking.
- Pat the lotus root dry to prevent splattering and ensure crispy results.
- Use high heat for sautéing and stir-frying to prevent sogginess.
- Use good quality honey for best flavor.
Nutrition
- Calories: approximately 200-250
- Fat: 10-15g
- Carbs: 25-30g
- Protein: 2-3g
FAQs
1. Can I use frozen lotus root?
It's best to use fresh lotus root for optimal crispiness. Frozen lotus root tends to become mushy when cooked.
2. How can I make the honey chilli sauce spicier?
Add a pinch or two of red pepper flakes, a dash of sriracha, or a few finely chopped Thai chilies to the sauce for extra heat.
This crispy honey chilli lotus root recipe is a testament to how simple ingredients can create an extraordinary dish. Enjoy this addictive appetizer as a standalone snack or as a perfect complement to your next Asian-inspired meal. We hope you savor every crunchy, sweet, and spicy bite!