Thai
Thai - Seafood Specialties
Seafood Specialty - Lotus Root
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 300g lotus root, peeled and sliced
- • 300g prawns, shell on
- • 4 cups chicken stock
- • 3 lemongrass stalks, bruised
- • 3 slices galangal
- • 4 kaffir lime leaves
- • 2 tbsp fish sauce
- • 2 bird's eye chilies, halved
- • 1 tsp coriander root, crushed
Preparation Steps
1
Phase 1
Slice the lotus root and soak it in acidulated water to keep it pale.
2
Phase 2
Bring the stock to a simmer with the lemongrass, galangal, kaffir lime, and coriander root.
3
Phase 3
Add the lotus root and simmer 20 minutes until tender.
4
Phase 4
Drop in the prawns and chilies and cook 2 minutes until the prawns turn pink.
5
Phase 5
Season with fish sauce and serve in deep bowls.