Lotus Salad - Vietnamese Recipe
8 ounces cleaned lotus stems, cut into 2-inch lengths
1 tablespoon finely chopped rau ram (polygonum) leaves
1 teaspoon salt
1-1/2 tablespoons sugar
1 tablespoon lime juice
6 medium shrimp, cooked, peeled, deveined
1 tablespoon coarsely ground peanuts
3 tablespoons cilantro leaves
2 tablespoons fried shallots
1/3 cup Fish Sauce Dip
6 shrimp crackers
In a large bowl, combine lotus stems, rau ram leaves, salt, sugar and lime juice; toss gently. Place on a serving plate. Cut shrimp in half lengthwise and arrange on the salad. Garnish with ground peanuts, cilantro leaves and fried shallots. Serve with Fish Sauce Dip and shrimp crackers.