Lotus Stem Salad with Shrimp (Goi Ngo Sen) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 8 ounces cleaned lotus stems, cut into 2-inch lengths | 1 tablespoon finely chopped rau ram (polygonum) leaves | 1 teaspoon salt |
| 1-1/2 tablespoons sugar | 1 tablespoon lime juice | 6 medium shrimp, cooked, peeled, deveined |
| 1 tablespoon coarsely ground peanuts | 3 tablespoons cilantro leaves | 2 tablespoons fried shallots |
| 1/3 cup Fish Sauce Dip | 6 shrimp crackers | |
| 1 | In a large bowl, combine lotus stems, rau ram leaves, salt, sugar and lime juice; toss gently. Place on a serving plate. Cut shrimp in half lengthwise and arrange on the salad. Garnish with ground peanuts, cilantro leaves and fried shallots. Serve with Fish Sauce Dip and shrimp crackers. |