Vietnamese Lotus Stem Shrimp Salad
Quick answer
- Total time
- 25 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Thin slices of lotus stem stay crunchy, while shrimp split lengthwise open up a wider surface for the fish sauce dressing to soak into.
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The vinegar soak at the start removes the astringent aftertaste of the stem; skip it and no amount of dressing hides it. Leave the stems in much past 10 minutes, though, and their own aroma fades as well. Salty, sour and sweet hit together, with cilantro on top, in the style of a Vietnamese goi salad. Resting the tossed salad for 5 minutes or more lets the dressing reach into the shredded carrot and the shrimp.
Ingredients
Instructions
- 1
Slice 180 g lotus stem about 3 mm thick, then soak it in 500 ml water mixed with 1 tablespoon vinegar for 10 minutes.
Do not soak longer, then rinse well and drain so it stays crisp.
- 2
Bring a pot of water to a full boil, add 180 g shrimp, and blanch for 2 to 3 minutes.
When the shrimp turn pink and firm, lift them out immediately and cool them in cold water.
- 3
Cut the cooled shrimp in half lengthwise to expose more surface for the dressing.
Julienne 60 g carrot into fine 1 mm strips, and cut 15 g cilantro, stems included, into 2 cm pieces.
- 4
In a small bowl, combine 1.5 tablespoons fish sauce, 2 tablespoons lime juice, and 1 tablespoon sugar.
Stir until no sugar grains remain, so the dressing coats evenly instead of pooling at the bottom.
- 5
Place the lotus stem, shrimp, and carrot in a large bowl, then pour in only half of the dressing first.
Toss gently from the bottom upward so the lotus stem stays crisp and the shrimp pieces do not tear.
- 6
Add the remaining dressing and cilantro, then toss once more and let the salad stand for 5 minutes.
Serve when the lotus stem is still snappy and the cut sides of the shrimp taste lightly seasoned.
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