Shrimp and Pickle Lotus Stems
November 12, 2022 Cambodia Recipe 
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.
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
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%
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