Vietnamese · Lunch
Lotus Stem Salad with Shrimp
Crunchy lotus stem strips combined with poached shrimp, carrot, herbs, and nuoc cham dressing made from fish sauce, lime, garlic, and chili. The salad balances sour, sweet, and salty notes, finished with crushed peanuts and fried shallots for texture, served chilled.
$7
20 minsPrep
8 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
312Calories
29.4gProtein
11.6gFat
21.8gCarbs
10.9gSugar
4.3gFiber
1985mgSodium
278mgChol
2.1gSat Fat
610mgPotassium
115mgCalcium
2.4mgIron
1.3mcgVitamin B12
18mgVitamin C
gluten-free
low-carb
low-calorie
sweet-heat
thirty-min-meals
gluten-free
low-calorie
Instructions
1
Prep
Slice the pickled lotus stem thinly, shred the carrot, slice the red onion, mince the garlic, slice the chili, and chop the cilantro and mint.
2
Poach
Bring a small pot of water to boil over high heat and drop in shrimp, cooking 2 to 3 minutes until flesh turns opaque pink and curls slightly.
3
Chill
Drain shrimp, run under cold water 1 minute to stop cooking, then cool 10 minutes before assembling.
4
Toss
Whisk fish sauce, lime juice, sugar, garlic, chili, and water in a bowl until sugar dissolves. Combine lotus stem, carrot, red onion, shrimp, cilantro, and mint, then pour dressing over and toss evenly.
5
Plate
Pile salad onto a plate, scatter crushed peanuts and fried shallots over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g shrimp, peeled and deveined
- 300g300g pickled lotus stem
- carrot, 30g
- red onion, 15g
- cilantro, 6g
- mint, 6g
- peanuts, 9g
- fried shallots, 3g
- fish sauce, 15ml
- lime juice, 15ml
- sugar-white, 5g
- garlic, 3g
- chili-fresh, 3g
- water, 5ml
