Lotus Root Salad with Prawns
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INGREDIENTS
500 g lotus root, scrubbed and washed very well
1 1/2 teaspoons salt
3 tablespoon caster sugar
125 ml lime juice
2 teaspoon rice vinegar
2 chillie padies finely chopped
4 cloves garlic, pounded
4 tablespoon fish sauce
300 g prawns, cooked and sliced lengthwise
50 g roasted peanuts, pounded
handful of coriander leaves, chopped
1 tablespoon polygonum leaves (laksa leaves), finely chopped
2 tablespoon fried shallots
METHOD
1. Boil the lotus root for 5 minutes. Cool it. Slice into thin pieces. Leave the lotus root slices
in water until ready to use.
2 .Put the salt, sugar, lime juice, rice vinegar, chilli padies, garlic and fish sauce into a small
bowl and mix well until sugar is dissolved.
3. Arrange the lotus root pieces and prawns on a plate.
4. Pour the sauce ingredients over and sprinkle with the coriander leaves, polygonum
leaves, roasted peanuts and fried shallots.
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