Thai
Thai - Salads
Lotus Root Salad
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 200g lotus root, peeled and sliced
- • 150g prawns, cooked and halved
- • 2 tbsp lime juice
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 2 bird's eye chilies, minced
- • 1 stalk lemongrass, finely sliced
- • 1 shallot, sliced
- • 1/2 cup mint leaves
Preparation Steps
1
Phase 1
Blanch the lotus root slices for 3 minutes, then drain and cool.
2
Phase 2
Boil the prawns until just pink, then halve lengthwise.
3
Phase 3
Stir lime juice, fish sauce, palm sugar, chilies, and lemongrass until the sugar dissolves.
4
Phase 4
Combine the lotus root, prawns, shallot, and mint with the dressing.
5
Phase 5
Chill briefly and serve cold.