Lotus Stem Salad with Prawns

Lotus Stem Salad with Prawns

Serves up to 6

18 green prawns

½ red onion, finely sliced

1/4cup carrot, finely sliced

1 teaspoon sugar

1/2 lime

1 large red chilli-Julienned

1 tablespoon roasted peanut, coarsely crushed

1 tablespoon deep fried shallots

1/2cup Vietnamese mint leaves

½ cup sweet basil leaves

1 jar (net 200g) lotus stems, sliced


Dressing

1 tablespoon lime juice

1tablespoon fish sauce

2 tablespoons sugar

1 small clove garlic, finely chopped


Garnish

Coriander leaves

Soak lotus stems in water for 10 to 30 minutes and drain and squeeze out excess water.

In a bowl add carrot and onion sprinkled with sugar and squeeze a lime over.  Let sit for ten minutes and drain out the excess liquid.

To make the dressing, cook fish sauce and sugar together in a small sauce pan.  Turn off the heat and add the rest of ingredients into a sauce pan and mix.

Heat a hot pan or BBQ hot plate very hot.  Add some oil and the prawns.  Cook the prawns until golden brown and cooked inside.  Remove the prawns from the plate and place in a bowl.  Add the rest of ingredients into the bowl and mix with the dressing.

Place on a serving platter and Garnish with coriander leaves.

Serve with Vietnamese prawn crackers.

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