Lotus Stem Salad

I am always fond of South East Asian cuisine, maybe because I was born in Indonesia and it suits my palate - tropical sensation.  I feel "at home" when I eat South East Asian food.  Overall, there are some similarities in ingredients, taste and texture within these countries cooking.

This lotus stem salad is very similar to typical Thai salads, especially the dressing.  I have eaten this salad in a Vietnamese restaurant here in the Bay Area.  It was recommended by a friend of mine whose husband was originally from Vietnam.  I like it a lot since then but didn't know how to make it until I found the recipe from a Vietnamese cookbook - "Pleasures Of The Vietnamese Table" by Mai Pham.

Lotus stems are white thin spears, it has crunchy texture and the ability to absorb sauces well.  In the U.S., I can only find lotus stems (sometimes labeled lotus rootlets) packed in brine in jars (see photo below).  This salad is very refreshing (fresh herbs) with sweet and citrus flavor, perfect for warm weather.

Lotus Stem Salad

Ingredients:

• 1 clove garlic, minced
• 1 Thai bird chili or 1/2 serrano chili, chopped
• 1 1/2 tablespoons fish sauce
• 2 tablespoons fresh lime juice or kaffir lime juice
• 1 1/2 tablespoons sugar
• 1 (8 oz.) jar lotus stems 

• 1/2 cucumber, seeded, cut into thin strips, soaked in cold water for 30 minutes and drained
• 1/4 lb. deveined shrimp, cooked in boiling water, peeled and cut in half lengthwise
• 1/3 cup rau ram (Vietnamese coriander) or Thai basil leaves, sometimes I substituted mint leaves for this
• 2 tablespoons fried shallots (store bought or fry them yourself, slice shallots thinly and fry over low heat until they turn brownish, separate the shallots from the oil, pat dry, save the oil for other cooking)
• 3 tablespoons chopped roasted peanuts (I use roasted peanuts from Trader Joe's and ground them coarsely)
• 3 sprigs cilantro, cut into 2-inch lengths

Direction:

1. Combine the garlic, chili, fish sauce, lime juice and sugar in a bowl and stir well.  Set the dressing aside.
2. Drain the lotus stems (from the jar) and rinse in water.  
3. Cut the lotus stems into 2-inch pieces.  Place in a bowl and cover generously with water.  Using bamboo chopsticks (the disposable ones), stir the water continuously for 2 to 3 minutes.  The rough surface of the chopsticks will catch the fibers.  Remove the fibers that are wrapped around the chopsticks and discard.
4. Drain the lotus stems again and add to the dressing.  Toss several times and set aside to marinate for 10 minutes.
5. Add the cucumber, cooked shrimp, rau ram, fried shallots, and peanuts and toss gently.  
6. Transfer the salad to a serving plate, garnish with cilantro and serve.