Shrimp and Pickle Lotus Stems

November 12, 2022  Cambodia Recipe Avatar
Shrimp and Pickle Lotus Stems

One of Sino-Khmer favorite holiday recipes to cook for Chinese New Year is stir-fry shrimp with crisp pickle lotus. This recipe is quick, easy and delicious. Great for serve as appetizer (mahope sar) or serve with rice along with a salty dish such as caramelized pork and egg with coconut juice.


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

  1. Pre heat a skillet or wok.
  2. When wok is hot, add oil, garlic, yellow onion (or scallions), shrimp and lotus stems, stirs till shrimp turns darker pink color.
  3. Seasoning with soy sauce, fish sauce, sugar, and salt, stirs well.
  4. Add green onion and black pepper, stirs.
  5. Top with chopped cilantro.

Serve hot

Enjoy it


Related Recipe: Caramelized Fish with Pineapple

Nutrition Facts

Serving Size: 2

Calories Per Serving: 588

% Daily Value
Total Carbohydrate ‏51g 19%
Cholesterol ‏478mg 159%
Total Fat ‏18g 23%
Saturated Fat ‏4g 20%
Dietary Fiber ‏9g 32%
Protein ‏57g 114%
Sodium ‏2633mg 114%
Sugars ‏5g 10%


30 min


30 min




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