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Lotus Stem Salad with Shrimp and Pork
Rate this recipeLotus stem salad with shrimp and pork is wonderful with prawn crackers and a garlic, chili and lime fish sauce. It has plenty of protein and fiber yet is light on the stomach and good for digestion.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
12
Time
45 minutes
Servings
2
Level
Medium
Ingredients
Lotus stems
300 g
Shrimp
200 g
Carrots
1 piece
Pork belly
200 g
Vietnamese coriander (rau ram)
50 g
Shallots
5 piece
Chilies
4 piece
Limes
2 piece
Peanuts
50 g
Vinegar
100 ml
Sugar
200 g
Fish sauce
1 tablespoon
Implementation Steps
01
Vietnamese coriander, fried shallots, chili cut into thin strips, lime, roasted peanuts
Split the lotus stems in half and cut into lengths.
Mix 100ml of vinegar + 200g of sugar and stir until dissolved.
Split the lotus stems in half and cut into lengths.
Mix 100ml of vinegar + 200g of sugar and stir until dissolved.
02
Soak the lotus stems in the vinegar and sugar mixture, then put them in the fridge.
After an hour, lift the lotus stems out of the mixture and squeeze gently to drain.
Wash the pork. Boil it with a little salt and thinly sliced ginger. When cooked, plunge it into a bowl of ice water to firm it up.
When the pork has cooled, cut it into strips about the same length as the lotus stems.
Wash the shrimp. Steam them with a little ginger for about 5 minutes. When cooked, put them in a bowl of ice water.
When the shrimp have cooled, peel them and split them in half lengthwise.
Peel, wash and julienne the carrots.
Pick the Vietnamese coriander leaves, wash them and cut into bite-sized pieces.
Roast the peanuts, remove the skins and crush them.
Peel the shallots and slice them thinly. Heat oil in a pan and fry the shallots until crispy.
Split the chilies, remove the seeds and cut into thin strips.
Squeeze the limes for their juice (strain out the seeds).
Put the lotus stems, carrots, Vietnamese coriander, fried shallots and chili strips in a bowl. Add 1/2 tablespoon of fish sauce, 1 tablespoon of sugar and the lime juice and toss well.
Transfer the salad to a plate and top with the pork, shrimp, peanuts and Vietnamese coriander. Serve with sweet and sour fish sauce and prawn crackers or grilled rice crackers.
After an hour, lift the lotus stems out of the mixture and squeeze gently to drain.
Wash the pork. Boil it with a little salt and thinly sliced ginger. When cooked, plunge it into a bowl of ice water to firm it up.
When the pork has cooled, cut it into strips about the same length as the lotus stems.
Wash the shrimp. Steam them with a little ginger for about 5 minutes. When cooked, put them in a bowl of ice water.
When the shrimp have cooled, peel them and split them in half lengthwise.
Peel, wash and julienne the carrots.
Pick the Vietnamese coriander leaves, wash them and cut into bite-sized pieces.
Roast the peanuts, remove the skins and crush them.
Peel the shallots and slice them thinly. Heat oil in a pan and fry the shallots until crispy.
Split the chilies, remove the seeds and cut into thin strips.
Squeeze the limes for their juice (strain out the seeds).
Put the lotus stems, carrots, Vietnamese coriander, fried shallots and chili strips in a bowl. Add 1/2 tablespoon of fish sauce, 1 tablespoon of sugar and the lime juice and toss well.
Transfer the salad to a plate and top with the pork, shrimp, peanuts and Vietnamese coriander. Serve with sweet and sour fish sauce and prawn crackers or grilled rice crackers.
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Lotus Stem Salad with Shrimp and Pork