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Cuisine : Asian : Vietnamese : Salads : : Lotus Hearts Salad - Goi Ngo Sen
Author: Simple Foodie

Lotus Hearts Salad

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Lotus Hearts Salad

Prep Time: 30 mins
Cooking Time: 5 mins
Servings: 6

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Lotus Hearts Salad Recipe. Cool, crunchy, colorful, and tangy. Escape the doldrums of the salad bar and try this exciting Vietnamese salad. Each bite is full excitement.

Ingredients


water 3 cups
rice vinegar 1 cup
sugar 1/3 cup
salt 1 pinch
daikon 1/2 peeled and julienned
carrot 2 peeled and julienned
ice 4 cups
shrimp 1/4 lb deveined
lotus heart 2 cups drained, rinsed, cut into halves lengthwise, and 2 inches long
vietnamese mint (rau ram) 2 Tbsps coarsely chopped
lime 2 seeded and juiced
fried shallot 1 tsp
peanuts - dry-roasted unsalted 1 Tbsp optional - chopped
Dressing
lime 1 seeded and juiced
sugar 2 Tbsps to taste
fish sauce 2 1/4 Tbsps


Directions

  1. In a large bowl combine the water, rice vinegar, sugar, and salt. Mix well.
  2. Place the julienned daikon and carrot in the water mixture. Marinate for 1/2 hour.
  3. In a large saucepan boil 4 cups of water. Fill a large bowl with the ice and water to cover.
  4. Boil the shrimp for 1 1/2 minutes. Remove and submerge into the ice water for 3 minutes to stop the cooking process.
  5. Drain the julienned daikon and carrot and set aside.
  6. In a salad bowl combine the lotus heart, mint, daikon, and carrots. Add the lime juice and mix well.
  7. Add the shrimp, fried shallots, and peanuts.
  8. To make the dressing combine the lime juice, sugar, and fish sauce. Mix until the sugar dissolves and set aside.
  9. Pour the dressing over the salad, toss, and serve.


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