Korean Crispy Lotus Stem
Crispy, crunchy, sweet, sticky, and spicy, this Korean Crispy Lotus Stem is a medley of flavors and textures that come together quickly and alleviate a boring meal in minutes!
Servings: 4 persons
Equipment
Ingredients
- 275 gms lotus stems approx. 3 cups, sliced very thin
- 2 teaspoons cooking oil
For stir fry
- 1 tablespoon sunflower oil or any neutral flavored cooking oil
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 1 teaspoon sesame seeds
- 2 ½ teaspoons gochujang korean chilli paste
- 1 teaspoon gochugaru korean chilli powder
- ¾ teaspoon soy sauce
- 1 ¼ teaspoons oyster sauce
- 1 tablespoon honey
- 2 tablespoons water
- 1 tablespoon finely chopped spring onion greens
Instructions
Air frying lotus stems
- Wash & soak the lotus stem slices in water for 5 minutes to remove the soil in them. Drain and dry well on a kitchen cloth.
- Pre-heat the airfryer to 170C and brush the basket with oil.
- Take the lotus stem slices in a wide bowl, drizzle oil and toss well so they get coated uniformly.
- Add to the air fryer basket. Do not pile or clump a lot of slices at one place as they stick together & do not get fried well.
- Air fry for 16 minutes at 170C while brushing with oil once every 6 minutes.
Sauce
- Add sesame seeds, gochujang, gochugaru, soy sauce, oyster sauce, honey, water to a bowl & give a good mix
Stir fry
- Heat oil in a pan, add ginger, garlic & saute on high for a few seconds till fragrant.
- Add the sauce & let it cook for 2 minutes till it thickens.
- Add air fried lotus stems & toss for 2 minutes to get them well coated with sauce.
- Garnish with spring onion greens.
Video
Nutrition
Calories: 126kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 122mg | Potassium: 422mg | Fiber: 4g | Sugar: 5g | Vitamin A: 170IU | Vitamin C: 31mg | Calcium: 42mg | Iron: 1mg