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🍽️ Crispy Lotus Root Salad with Shrimp
520 kcal · 30 min · 4 servings
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Ingredients
- 2 shallots
- Peanut oil (for frying)
- 400 g lotus root
- 1 cucumber
- 1 handful cilantro leaves
- 8 large shrimp (deveined and peeled except for the tail segment)
- 1 red chili pepper
- 60 g peanuts
- 2 garlic cloves
- 4 tbsp peanut oil
- 4 tbsp rice vinegar
- 2 tbsp light fish sauce
- 1 tsp brown sugar
- salt
Instructions
- 1. Peel the shallots and cut them into thin, long strips.
- 2. Heat the oil in a pan to approximately 170 degrees Celsius.
- 3. Fry the shallot strips in the hot oil until they are golden brown.
- 4. Remove the shallots from the oil and let them drain on kitchen paper.
- 5. Rinse the lotus root under running water.
- 6. Peel off the outer skin of the lotus root thinly.
- 7. Cut the lotus root diagonally into pieces 4 to 5 centimeters long.
- 8. Peel the cucumber and cut it in half lengthwise.
- 9. Scrape the seeds out of the cucumber halves.
- 10. Slice the deseeded cucumber halves into thin slices.
- 11. Rinse the cilantro greens and shake them dry.
- 12. Chop the cilantro greens coarsely.
- 13. Rinse the shrimp and pat them dry with a cloth.
- 14. Cut the shrimp in half lengthwise.
- 15. Wash the chili pepper and cut it open lengthwise.
- 16. Remove the seeds from the chili pepper.
- 17. Cut the chili pepper into thin strips.
- 18. Chop the peanuts coarsely.
- 19. Peel the garlic and chop it finely.
- 20. Heat 2 tablespoons of oil in a wok.
- 21. Add the garlic, chopped peanuts, and chili strips to the wok.
- 22. Sauté the ingredients briefly until fragrant.
- 23. Add the halved shrimp to the wok.
- 24. Fry the shrimp for about 1 minute.
- 25. Mix the dressing with the chopped cilantro greens.
- 26. Gently fold the dressing into the salad.
- 27. Divide the salad among small bowls.
- 28. Garnish each plate with the crispy shallots.
- 29. Serve the salad immediately.
Nutrition per serving
- kcal: 520
- Protein: 28 g · Fett/Fat: 34 g · Carbs: 25 g