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Shrimp and Lotus Root Salad
Fish and Seafood
|Shrimp and Lotus Root Salad|
10 large shrimp, cooked, peeled, veins removed, each cut in four to six pieces
1 small carrot, grated
1 section of lotus root, peeled, cooked, thinly sliced, and quartered
2 Tablespoons fish sauce
2 Tablespoons Houttuynia cordata or coriander, coarsely chopped
1 chili pepper, seeded and minced
2 Tablespoons fried shallots
1 bunch chives, cut into half-inch lengths
1. Mix the shrimp, gated carrot, lotus root pieces, and the fish sauce and mix well.
2. Then add half the Houttuynia cordata, the chili pepper pieces, shallots and chives, and toss again.
3. Put this into a large serving bowl, sprinkle the other half of the last four items, and serve.