Shanghai Style Sweet And Spicy Crispy Lotus Stem

Name: Shanghai Style Sweet And Spicy Crispy Lotus Stem
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 pieces Lotus Root (4 Lotus root peeled and cut into 1 cm thick pieces); 2 cloves Garlic (2 cloves Garlic sliced); 1 slice Ginger (1 inch Ginger sliced); 2 tbsp Peanut (2 tablespoons Roasted Peanuts (Moongphali)); 4 sprig Scallion (4 sprig Spring Onion (Bulb & Greens) white part and green part separated, sliced); 4 pieces Red Chili (4 Fresh Red chillies sliced); 0 pieces Vegetable Oil (Oil for cooking); ½ tbsp Dark Soy Sauce (1/2 tablespoon Dark soy sauce); 1 tbsp Light Soy Sauce (1 tablespoon Light soy sauce); 1 tbsp White Vinegar (1 tablespoon Vinegar); 2 tsp Red Chili Sauce (2 teaspoon Red Chilli sauce); ½ tsp Granulated Sugar (1/2 teaspoon Sugar); 1 tsp Sesame Oil (1 teaspoon Sesame (Gingelly) Oil); 1 tbsp Cornstarch (1 tablespoon Corn flour); 2 tbsp Water (2 tablespoons Water); 0 pieces Table Salt (Salt to taste)

Crispy fried lotus root coated in a sweet, spicy, and tangy Shanghai-style sauce with peanuts and spring onions.

30 minChinese

Servings4

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Vegetarian
Vegan
Pescatarian

Ingredients

For 4 servings

Lotus Root4 pieces · 4 Lotus root peeled and cut into 1 cm thick pieces
Garlic2 cloves · 2 cloves Garlic sliced
Ginger1 slice · 1 inch Ginger sliced
Peanut2 tbsp · 2 tablespoons Roasted Peanuts (Moongphali)
Scallion4 sprig · 4 sprig Spring Onion (Bulb & Greens) white part and green part separated, sliced
Red Chili4 pieces · 4 Fresh Red chillies sliced
Vegetable Oil0 pieces · Oil for cooking
Dark Soy Sauce½ tbsp · 1/2 tablespoon Dark soy sauce
Light Soy Sauce1 tbsp · 1 tablespoon Light soy sauce
White Vinegar1 tbsp · 1 tablespoon Vinegar
Red Chili Sauce2 tsp · 2 teaspoon Red Chilli sauce
Granulated Sugar½ tsp · 1/2 teaspoon Sugar
Sesame Oil1 tsp · 1 teaspoon Sesame (Gingelly) Oil
Cornstarch1 tbsp · 1 tablespoon Corn flour
Water2 tbsp · 2 tablespoons Water
Table Salt0 pieces · Salt to taste

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Steps

1In a small mixing bowl, mix the sauce ingredients along with the water starch ingredients.
2Boil the sliced lotus stem in a saucepan with 2 cups of water and a tablespoon of vinegar so that the lotus stem does not turn brown.
3After 5 minutes of boiling, strain the water and place the lotus stem on a kitchen paper napkin to absorb all the moisture from it.
4Next in a small bowl, add 4 tablespoons of cornflour and salt, add the boiled lotus root and dust it so that it just coats it evenly.
5Heat a flat bottomed pan and drizzle some oil and place these lotus stems and fry on either side till it becomes brown crispy.
6Later on the heat a wok with oil, add in the ginger and garlic, sauté for 1 minute.
7Once it is turned crispy, you can add the sauce mixture slowly and keep stirring till it turns thick and not lumpy.
8Once it is done add the crispy lotus stem. Sprinkle the toasted peanuts, red chilies, and spring onions and give it a stir.
9Serve the Sweet And Spicy Shanghai Crispy Lotus Stem along with Dan Dan Noodles to enjoy a scrumptious meal.