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.
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
servings30
minutes30
minutes588
kcal1
hourIngredients
2 tablespoons 2 vegetable oil
3 cloves 3 garlic, minced
1 1 yellow onion or 6 scallions, sliced
1 lb 1 (450 gram) of shrimp, peeled and de-veined
1 lb 1 (450 gram) of pickle lotus stems, rinsed and drained
1 tablespoon 1 soy sauce
1 tablespoon 1 fish sauce
1 teaspoon 1 sugar
1/4 teaspoon 1/4 salt
2 2 stalks of green onion, chopped
1/4 teaspoon 1/4 black pepper
A handful chopped cilantro (option)
Directions
- 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.
Nutrition Facts
- Serving Size: 2g
- Calories: 588kcal
- Carbohydrates: 51g
- Protein: 57g
- Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 478mg
- Sodium: 2633mg
- Fiber: 9g
- Sugar: 5g
