The salad is refreshing
change from the usual stir-fried or mixed greens. The use of polygonum leaves
gives this salad new dimension. For a more flavourful result, pour dressing
over lotus root slices and refrigerate for at least 30 minutes before topping
with prawns (shrimps) and remaining ingredients to serve. This allows the
dressing to better penetrate the lotus root
INGREDIENTS
- Lotus root - 500g,washed and scrubbed clean
- Cooked prawns (shrimps) - 300g, peeled with tails
left intact
- Coriander leaves (cilantro) - a handful, chopped
- Polygonum leaves (laksa) - 1 Tbsp, finely chopped
- Crisp-fried shallots - 2 Tbsp
Dressing
- Salt - 1 tsp
- Castor sugar (superfine) - 3 Tbsp
- Lime juice - 125ml
- Rice vinegar - 2 tsp
- Bird's eye chillies - 2, finely chopped
- garlic - 4 cloves, peeled and pounded
- Fish sauce - 4 Tbsp
METHOD
- Boil lotus root for 5 minutes. Allow to cool, the slice
thinly crossways. Soak slices in water until needed.
- Combine all dressing ingredients in a small bowl and
mix well, stirring until sugar is dissolved.
- Drain lotus root well and arrange on a serving platter
or divide among individual serving plates. Place prawns as desired on top
or around.
- Pour dressing over and sprinkle with remaining
ingredients. Serve immediately.
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