Lotus stem tango

Oil(for frying)-100ml
For tossed :
Oil - 10 ml
Garlic paste - 10 gm
Sliced onion - 10 gm
Red chilly fresh - 5 gm
Jaggery - 5 gm
Salt - 2 gm
White pepper powder - 2 gm
Ajinomoto - 2 gm
Lime juice - 5 ml
Honey - 10 ml
Tomato sauce - 30 gm
Sambal sauce - 5 gm
Soya sauce - 3 ml
White wine - 2 ml
Lotus Stem - 150 gm
Spring onion - 10 gm

Peel the Lotus stem and cut it with a very thin sliver and keep it in ice cold water. Heat wok add oil dust the lotus root with corn flour and deep fry it. Heat wok add oil, garlic paste, onion slice,chilly slice, tomato sauce, lime juice,pepper powder,sambal sauce,honey,white wine and soya sauce. Toss the sauce with fried lotus stem and garnish it with spring onion.