Lotus Stem | otus stem vegetable | lotus root stem

Crispy Lotus Stem | Chef Nilesh Limaye

Crispy Lotus Stem

This spicy starter with an Oriental touch is a must-try.


250gm lotus stem

Oil for deep frying

For the marinade:

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.


Wash the lotus stems thoroughly in running tap water to get rid of all the superficial dirt. Cut into thin slices. In a mixing bowl, combine corn starch and salt. Add the sliced lotus stems to this making sure that the pieces are evenly coated. Golden fry the lotus stem slices till crisp. In another pan, heat some oil. Saute ginger and garlic. Now, add fresh red chillies and sauté some more. Add ¼th cup water along with the sriracha chilli sauce. Adjust seasonings and keep stirring till the sauce turns thick. Now, toss in the fried lotus stems. Serve hot, garnished with chopped spring onion greens.

To read more English blogs, visit our blog section.

Chef Nilesh Limaye

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.