This is a very delicious and quick appetizer recipe made with deep fried crispy lotus stems. This Manchurian is a very healthy dish as it is air fried, and also because lotus stems are rich in vitamins and this a Gluten free dish. The lotus stems are air fried to add the extra crunch to this exotic dish.
The lotus stem is widely used in Indian, Chinese, Korean, and Japanese style cooking. Lotus stems are called Nadru, Bhee or Kamal Kakdi in different parts of India.
This dish can be served as an appetizer, or even as an entree along with Dan Dan Noodles or Veg fried rice as an accompaniment to a scrumptious meal. I have sometimes also served it with dumplings with a hot and sour soup as a complete meal. The choice is yours!
Crispy Lotus Stem Manchurian served with Veggie Dumplings
Recipe
Ingredients
• Lotus stem thinly sliced - about a pound (You can also use frozen and thawed)
• Chilli powder (optional), 1 tsp garlic powder, Salt & black pepper to taste
• Cornstarch - 1/4 cup (about 2 tbsps)
• Oil 1 tbsp and also a tsp to coat the stems
• Garlic 2 tbsp (chopped)
• Spring onion bulbs 2 tbsp (chopped)
• Ginger 1 tsp (Chopped)
• Green chillies 1 tsp (chopped)
• 2 Bell peppers diced (you can red or green bell peppers)
*Oil for deep frying (Optional if you choose to deep fry the lotus stems)
• Sauces:
1. Red chilli garlic sauce 2 tbsp
2. Ketchup 1 tbsp
3. Soy sauce 1 tbsp (Use Tamari Sauce if you want to make it Gluten free)
4. General Tso sauce 1 tsp
• Salt & pepper to taste
• Cornstarch 1 tbsp + water 100 ml
• Spring onion greens 1 tbsp (chopped)
Directions:
1. Peel and clean the lotus stem, and thinly it diagonally, and transfer it to a
mixing bowl.
2. Add chilli powder (optional), garlic powder salt & pepper to taste, the corn flour, and 1 tsp oil to
the stems. Mix and coat the stems well.
3. Lay the lotus stems neatly without overlapping, on the air fryer tray which has been sprayed with
an oil spray. Alternatively, you can also place them on a parchment paper.
4. Air fry at 400 degrees F for about 20 minutes. Keep flipping the stems after about every 5 minutes
so they crisp up evenly. It took about 20 minutes in my Air fryer. (Timings may vary in different air
fryers.) Keep the air fried stems aside.
Alternatively if you decide to fry, then deep fry the lotus root until crisp and
golden brown. Take it on an absorbent paper and keep aside.
5. Next heat a wok on medium heat, add 1 tbsp oil, and then add the garlic, spring onion bulbs,
ginger and green chillies, sauté well for about a minute.
6. Then add the bell peppers and sauté well for a minute.
7. Add in the sauces and salt & pepper to taste and sauté it for 1-2 minutes.
8. Next mix the cornstarch and water well, and add that mixture to the pan and cook for another 2-3
minutes or until sauce thickens.
9. Add in the crispy air fried lotus root, mix & toss well.
10.Finely add some finely chopped spring onion greens and toss once again. Your crispy chilli garlic
lotus stem Manchurian is ready to be served, immediately so you can enjoy the crispiness of
the lotus stem.
Notes:
This dish is best eaten fresh. When you are making it for a party, you can air fry or deep fry the stems
ahead of time. Please cook and mix in the sauces just before serving.
Do not reheat leftovers in the microwave as it will get soggy and chewy. Heat quickly over stovetop, and although it will not be crispy as freshly made, it will still taste yummy. Remember not to heat for too long or for more than 2 - 3 mins. as it can get chewy and hard.
A Variation - Lotus stems in Honey Chilli Garlic Sauce Alternatively, you can make Crispy Lotus Stems in Honey Chilli Garlic sauce
Mix:
2 tbsp Honey Chilli Sauce
1 tsp Soy Sauce, (Use Tamari Sauce if you want to make it Gluten free)
1 tsp Sriracha,
1 tbsp Oil
In a wok, heat 1 tbsp oil. Add 3 chopped garlic cloves and saute for few seconds. Do not burn it. Next, Add in the sauce mix, and cook it for few seconds and then add fried lotus stem.
Nicely coat all the pieces in sauce and then top with 1 - 2 red chilli flakes according to your spice level, toasted sesame seeds and 2 tbsps spring onion greens.
No corn starch needed as honey makes the sauce nice and thick.
