Honey Sriracha Lotus Stem

By Thai Chef Lily

  • Peel and cut lotus stem into thin, even slices.
  • Coat the lotus stem with corn flour. Fry till crispy.
  • In a wok, toss the  fried lotus stem with sriracha and honey. Add salt to taste.

Ingredients:

  • Lotus stem - 150 gm
  • Corn flour - 50 gm
  • Oil (for frying) - 100 gm
  • Sriracha - 100 gm
  • Salt - 100 gm
  • Honey - 10 gm