Lotus Stem and Shrimp Salad
A refreshing Vietnamese salad of crisp lotus stems (or jicama) and poached shrimp tossed in a tangy lime and fish sauce dressing, topped with fresh herbs and crushed peanuts. Plan ahead: soak lotus stems 20 minutes before assembling.
Ingredients
- 1 lb large shrimp (31-40 count), peeled, deveined
- 2 cups pickled lotus stems (or jicama sticks), drained, rinsed
- 1 large carrot, julienned
- 1/2 cup red onion, thinly sliced
- 3 tbsp fish sauce
- 1/4 cup fresh lime juice
- 2 tsp granulated sugar
- 2 garlic cloves, minced
- 1 fresh red chili (or 1/4 tsp chili flakes), thinly sliced
- 1/4 cup fresh mint leaves, torn
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 cup roasted peanuts, roughly crushed
- 2 tbsp crispy fried shallots (store-bought)
Instructions
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1
Bring a small pot of water to a boil. Add 1 lb peeled, deveined large shrimp (31-40 count) and cook for 2-3 minutes until pink and curled and the internal temperature reaches 145°F (63°C). Drain, cool under cold water, and pat dry. Halve lengthwise if large.
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2
In a small bowl, whisk together 3 tbsp fish sauce, 1/4 cup fresh lime juice, 2 tsp granulated sugar, 2 minced garlic cloves, and 1 thinly sliced fresh red chili (or 1/4 tsp chili flakes) to make the dressing.
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3
In a large bowl, combine 2 cups drained, rinsed pickled lotus stems (or jicama sticks), 1 large julienned carrot, and 1/2 cup thinly sliced red onion. Pour over most of the dressing and toss to coat. Let sit for 5 minutes.
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4
Add the cooked 1 lb large shrimp (31-40 count), 1/4 cup torn fresh mint leaves, and 1/4 cup roughly chopped fresh cilantro to the bowl. Toss gently.
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5
Taste and adjust seasoning with remaining dressing if needed. Transfer to a serving platter.
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6
Top with 1/4 cup roughly crushed roasted peanuts and 2 tbsp crispy fried shallots (store-bought). Serve immediately.