Crispy Lotus Root with Honey & Chilli Recipe

In Japanese cuisine this dish is famously known as 'Kinpira'
Cook Time: 20 minutes

Difficulty: Easy
Serves: 4 people


500 g lotus stem, peeled & washed thoroughly
2 tbsp all-purpose flour
2 tbsp corn flour
Oil for deep frying
1 tbsp sesame oil
1 tbsp minced garlic
1 large onion, finely sliced
1 large green capsicum, cut into juliennes
1 large red capsicum, cut into juliennes
Arqa Salt and black pepper to taste



All ingredients are available at Foodhall stores


  1. Slice lotus stems diagonally, wash them and pat dry using clean kitchen towels.
  2. In a large mixing bowl, combine the all-purpose flour, corn flour, salt and pepper. Add the sliced lotus stems and toss well to coat each piece with the flour mixture.
  3. In a pan heat oil over medium heat. Add the lotus stem pieces in small batches and deep fry till golden and crisp, and cooked through.
  4. Remove and drain on absorbent kitchen paper.  
  5. In another pan, heat sesame oil over high flame, add garlic and stir-fry till fragrant and tender.
  6. Add the onion, coloured capsicums, spring onions and stir-fry till the vegetables are tender. Add tomato ketchup, soya sauce, chilli paste and honey. Mix well. Add the fried lotus stem and salt and toss well.
  7. Sprinkle over with sesame seeds and serve!