Peel and wash the lotus stems. Slice them into thin pieces and toss them all in a bowl. Rinse all the lotus stems with chilled water.
After draining the water, add cornflour over the lotus stem slices. Mix it all together so the slices have a thin coating of cornflour and water over them.
In an enamel cast iron kadai, heat oil for frying. Fry the slices of lotus stem on high heat till they are lightly golden and crispy.
In a clean kadai or pan, add the ketchup, honey and worcestershire sauce, mix them together and heat it a little
Once the sauce is thinner in the consistency, add the fried lotus stem in it. Stir it to thoroughly coat it with the sauce.
Once coated, serve the lotus stem in a bowl and garnish with some toasted sesame seeds.
If you are willing to, you can even prepare for these ahead of time by peeling and slicing your lotus stems and storing them in cold water, covered in your refrigerator. This way the water and temperature will prevent them from going black.