Honey Sriracha Lotus Stem
By Lily
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