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Sweet and sour lotus seeds served
Sticky and shiny lotus seeds glazed with soy and honey

Sweet and sour lotus seeds

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
A classic Chinese technique: the sweet and sour glaze. Here, the goal isn't preservation, but creating a thick, glossy explosion of flavour. The starch content of the lotus seed and the added cornflour combine to create that sticky, shiny coating that hugs every single seed. A side dish or snack that doubles as a dessert.
🕒 Prep Time 6 hrs 10 mins
🍳 Cook Time 30 mins
⌛ Total Time 6 hrs 40 mins
🍽️ Servings 4 servings
🔥 Calories 285 kcal
🌍 Cuisine Chinese

Ingredients

Equipment Needed

  • Saucepan for soaking/boiling
  • Wok or frying pan
  • Small bowl for mixing the sauce

Allergen Information

⚠️ Soya
⚠️ Sesame
⚠️ Honey

Instructions

1 ✓

Soak the lotus seeds in cold water for at least 6 hours. Remove the green sprout from the centre, then boil in fresh water until tender (approx. 20-30 minutes).

Tip: It's done when it's soft like a cooked bean but doesn't fall apart.
2 ✓

Mix the sauce ingredients in a bowl: rice vinegar, honey, soy sauce, sesame oil. Dissolve the cornflour in a little cold water separately.

Tip: Preparation (mise en place) is critical for wok dishes because frying happens in moments.
3 ✓

Heat oil in the wok and fry the finely chopped ginger and garlic for a few seconds until fragrant.

Tip: Careful, garlic burns quickly and becomes bitter!
4 ✓

Pour in the sauce, bring to a boil, then drizzle in the cornflour water. Stir until it thickens and becomes glossy.

Tip: The starch turns gelatinous under heat, creating the glaze's adhesion.
5 ✓

Toss in the cooked lotus seeds to coat evenly with the sauce.

Tip: Shake the wok to ensure an even coating.
6 ✓

Serve immediately, sprinkled with toasted sesame seeds.

Tip: Best served warm while the glaze is soft.

Recipe FAQ

What can I substitute for lotus seeds?
Nothing, it's unique. But the preparation method also works with cooked chestnuts or chickpeas.
Why do I need sesame oil?
Sesame oil is the 'perfume' of Chinese cuisine. We only add it at the end for its scent, we don't fry in it.

Ingredients

  • 200 g dried lotus seeds
  • 50 ml rice vinegar (or cider vinegar)
  • 30 g honey
  • 20 ml light soy sauce
  • 10 ml sesame oil
  • 2 cloves garlic
  • 10 g fresh ginger
  • 10 g cornflour
  • 500 ml water (for cooking)
  • 1 tbsp toasted sesame seeds (for serving)
  • 1 tbsp vegetable oil (for frying)