Name: Shrimp and Pickle Lotus Stems
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: 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)

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.

Ingredients

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.

Serve hot

Related Recipe: Caramelized Fish with Pineapple