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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.

35 minMediumServes 4240 cal/serving

VietnameseSaladStovetopPescatarianLow CarbHalal-friendlyDairy-FreePork-FreeAlcohol-FreeCorn-Free

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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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 5

    Taste and adjust seasoning with remaining dressing if needed. Transfer to a serving platter.

  6. 6

    Top with 1/4 cup roughly crushed roasted peanuts and 2 tbsp crispy fried shallots (store-bought). Serve immediately.

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Questions

What internal temperature should Lotus Stem and Shrimp Salad reach?

For Lotus Stem and Shrimp Salad, the target internal temperature is 145 F (about 65 C), given in step 1. A probe thermometer removes the guesswork.

Why pat it dry first in Lotus Stem and Shrimp Salad?

Step 1 reads: "Drain, cool under cold water, and pat dry." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of fish sauce in Lotus Stem and Shrimp Salad?

The entry for Lotus Stem and Shrimp Salad calls for 3 tbsp fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I use frozen shrimp instead of shrimp in Lotus Stem and Shrimp Salad?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Lotus Stem and Shrimp Salad uses 1 lb large shrimp (31-40 count), peeled, deveined.

How hot is Lotus Stem and Shrimp Salad?

Moderately. The heat in Lotus Stem and Shrimp Salad comes from 1 fresh red chili (or 1/4 tsp chili flakes), thinly sliced. For a milder plate, halve the red chili; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Lotus Stem and Shrimp Salad contain peanuts?

Yes: 1/4 cup roasted peanuts, roughly crushed. The full allergen list for this entry is peanuts, shellfish and fish. Where the peanuts are a garnish, toasted sunflower or pumpkin seeds give the same crunch. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many carbs are in Lotus Stem and Shrimp Salad?

One serving (the recipe makes 4) has 14 g of carbohydrate in about 240 calories, with 22 g protein and 12 g fat, plus 2 g fiber and 720 mg sodium. The figures are estimates computed from the ingredient list.

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