Shrimp and Pickle Lotus Stems
Shrimp and Pickled Lotus Stems is a cherished Sino-Khmer holiday recipe often prepared for the festive occasion of Chinese New Year. This stir-fry dish offers a quick, easy, and delicious culinary experience, making it an ideal appetizer (mahope sar) or a flavorful accompaniment to rice, especially when paired with a savory dish like caramelized pork and egg with coconut juice.
The recipe incorporates essential ingredients such as vegetable oil, minced garlic, yellow onion or scallions, shrimp (peeled and de-veined), and pickled lotus stems. The cooking process begins by preheating a skillet or wok. Once hot, the oil is added, followed by the garlic, onion or scallions, shrimp, and lotus stems. The ingredients are stirred until the shrimp takes on a darker pink color, signifying their readiness.
Seasoning plays a crucial role in enhancing the flavors of this dish. Soy sauce, fish sauce, sugar, and salt are added to the wok, creating a savory and well-balanced profile. The final touches involve incorporating chopped green onions, black pepper, and optional chopped cilantro, providing a burst of freshness. The result is a visually appealing and aromatic Shrimp and Pickled Lotus Stems stir-fry that is ready to be served hot.
This dish not only stands out for its delicious taste but also for its cultural significance, making it a popular choice during festive occasions. Whether enjoyed as a festive appetizer or as part of a complete meal, Shrimp and Pickled Lotus Stems showcases the fusion of Sino-Khmer culinary traditions, offering a delightful culinary experience for special celebrations.
|2 tablespoons of vegetable oil|
|3 cloves of garlic, minced|
|1 yellow onion or 6 scallions, sliced|
|1 lb (450 gram) of shrimp, peeled and de-veined|
|1 lb (450 gram) of pickle lotus stems, rinsed and drained|
|1 tablespoon of soy sauce|
|1 tablespoon of fish sauce|
|1 teaspoon of sugar|
|1/4 teaspoon of salt|
|2 stalks of green onion, chopped|
|1/4 teaspoon of black pepper|
|A handful chopped cilantro (option)|
Directions to make Shrimp and Pickle Lotus Stems
- Pre heat a skillet or wok.
- When wok is hot, add oil, garlic, yellow onion (or scallions), shrimp and lotus stems, stirs till shrimp turns darker pink color.
- Seasoning with soy sauce, fish sauce, sugar, and salt, stirs well.
- Add green onion and black pepper, stirs.
- Top with chopped cilantro.
Related Recipe: Caramelized Fish with Pineapple
Serving Size: 2
Calories Per Serving: 588