Lotus Stem | Sindbad the Chef | Crispy Lotus Stem | Nilesh Limaye
Interested in experimenting in the kitchen? What about cooking with a lotus stem? Lotus stems are derived from the lotus flower's root.
Ingredients
- 250gm lotus stem
- Oil for deep frying
- 2 tbsp corn starch
- 4” ginger finely chopped
- 10-12 garlic pods crushed
- 3-4 fresh red chillies
- Salt and pepper to taste
- 3-4 fresh spring onion greens
- 1 tbsp sriracha chilli sauce
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