Crispy, Spicy, and Seriously Good: Lotus Stem Like You’ve Never Had It
When you think of fine dining cuisine, lotus stem may not be the first ingredient that comes to mind—but it should be. Also known as kam renkon in Japan, lotus stem is a crispy, flexible and highly nutritious ingredient used in traditional and modern dishes alike.
This humble root, taken from the lotus flower’s underwater stalk, is a gourmet delight. Its natural structure—Thin and tender—makes it ideal for absorbing flavors while retaining a satisfying crunch. And today, I’m going to share a recipe that’s turned even lotus stem Doubters into fans: Crispy Chili Lotus Stem.
Table of Contents
How One Bite Changed My Mind About Lotus Stem
In my childhood, lotus stem wasn’t exactly a star ingredient in our kitchen. My grandmother used it in subtle,soothing methods—steamed into lentils or tucked into Home-fermented pickles she’d prepare during summer. It wasn’t Eye-catching or the kind of dish you’d rush to post about—Plain and simple,comfort food.
That all changed one day during a food tour while traveling. At a small, tucked-away restaurant, I tried something that completely changed my viewpoint: thin slices of lotus stem, fried until crisp and stirred in a tangy spicy chili sauce,sprinkled with sesame seeds and fresh herbs. It was super Crispy, spicy, Lightly sweetened—and completely irresistible. Since then,I’ve been obsessed. This recipe is my own take on that Memorable
This is a crispy chili lotus stem that can be customized in many ways to your preference.
To create a sweet and tangy sauce, a teaspoon of honey or brown sugar is added to it- this provides a really balanced sweet-spicy glaze that really takes the dish to the next level. For more bold flavors, make it Szechuan style by adding a tablespoon of Szechuan sauce to achieve that characteristic spicy bite.
To add a little bit of crunch a handful of roasted cashews or peanuts is a nice addition to up the contrast in texture complimenting that of the crispy lotus stem. And in case you need something lighter and healthier instead of deep frying, then you can go with the air-fried one where you air-fry the slices of boiled lotus stems till they are golden brown and crispy then dunk them in the sauce. All the variations add their own twist to the plate, and leave the dish deliciously unforgettable.
What to Serve Alongside Crispy Chili Lotus Stem
Crispy Chili Lotus Stem tastes good along with anything and goes well with any beverage, and therefore it proves to be an additional benefit to any dish. To consume as the main dish, serve it with fried rice, Hakka noodles or a dish of lightly cooked jasmine rice in order to help to temper the strong tastes with something that is substantial but very mild.
As far as drinks are concerned, a glass of cool iced tea that has lemongrass would just go perfectly with the meal as it would offer a cooling effect to the spicy, savory flavor of the food. A bite-sized platter might go well with either coconut shrimp or veggie spring rolls because these two will complement each other in many ways due to the taste and flavors they bring to the table.
Storage Tips:
In case you have leftovers (but it is hard to resist eating all of it), the crispy lotus stem can be stored in an airtight container and refrigerated for up to 2 days. To restore some of that crunchy goodness, you can put them back in a hot oven or air fryer, 2-3 minutes. This makes them smoother and removes their roughness but does not leave them dry. It is better not to microwave it, since the lotus stem becomes too soft and loses its crunchy effect. When stored and reheated properly, they will still be delicious when they come the next day.
Customization Options:
This food can be easily customized to your liking. You can also make it spicier with the help of additional chili or black pepper in order to have a hotter taste. In the case of persons on gluten-free diets, one can simply replace tamari with regular soy sauce and will not have to make any sacrifice regarding taste. And even if you are counting your salt source, have low-sodium varieties of soy and chili sauces in case you want the dish to have a reduced salt intake use low sodium soya sauce.
Crispy Chili Lotus Stem
Ingredients
Equipment
Method
- Prep and Boil the Lotus Stem
- Start by cleaning and peeling your lotus stem thoroughly.
- Slice it into thin rounds—about 1/8 inch thick. The thinner you slice, the crispier the result.
- Boil the slices in salted water for at least 20 minutes. This step softens the fiber and removes any bitterness.
- Drain and pat dry the lotus stem slices with a kitchen towel.
- Deep-fry or shallow-fry the lotus stem slices in hot oil until golden and crispy.
- Remove and place on paper towels to absorb excess oil.
- In a sauté pan, heat 1 tbsp oil.
- Add chopped garlic, ginger, and green chilies. Sauté until aromatic.
- Add onion and bell pepper. Cook for 2 minutes until slightly softened but still crunchy.
- Add soy sauce, green chili sauce, tomato ketchup, vinegar, salt, pepper, and chili flakes.
- Mix well and let the sauce simmer for a minute.
- Add the cornflour slurry to the sauce and stir continuously. It will thicken quickly within 30–60 seconds.
- Add sesame seeds and crispy lotus stem into the pan. Toss gently to coat everything in the sauce.
- Sprinkle fresh coriander on top and serve hot.
