Shrimp and Pickle Lotus Stems

5.0 from 1 vote

Sweet shrimp and crunchy pickled lotus stems come together in one fast, flavorful stir-fry. The shrimp turn pink and juicy, while the lotus stems stay crisp and slightly tangy. It is a simple dish that feels special enough for a holiday table but easy enough for a weeknight dinner.

This recipe is a Sino-Khmer favorite often cooked for Chinese New Year. If you are new to Cambodian cooking, this stir-fry is a gentle place to start. The ingredients are easy to find, and the whole dish comes together in one pan.

What You Need

Pickled lotus stems are the star here. They are sold in jars or vacuum-packed bags and have a crunchy texture with a gentle tang. Rinse them well before cooking to remove excess brine.

For the shrimp, use peeled and deveined shrimp for the quickest preparation. If you buy shrimp with the shell on, plan a few extra minutes to peel and devein them.

Equipment

Wok or large skillet: To stir-fry the shrimp and lotus stems over high heat.
Chef’s knife: To mince the garlic and slice the onion or scallions.
Cutting board: To safely prepare the garlic, onion, and green onion.
Measuring spoons: To measure the soy sauce, fish sauce, sugar, and salt.
Cooking spoon or spatula: To stir the ingredients as they cook.
Colander: To rinse and drain the pickled lotus stems.
Serving plate: To transfer the finished stir-fry to the table.

How to Make Shrimp and Pickle Lotus Stems

Step 1: Prepare the Ingredients

Mince the garlic. Slice the yellow onion or scallions. Peel and devein the shrimp if needed. Rinse the pickled lotus stems under cold water in a colander, then drain them well.

Chop the green onion and set it aside for the end. Have your soy sauce, fish sauce, sugar, and salt ready so you can season quickly once the wok is hot.

Step 2: Stir-Fry the Aromatics and Shrimp

Preheat a wok or large skillet over high heat. When it is hot, add the vegetable oil, garlic, and onion (or scallions). Stir for a few seconds until fragrant.

Add the shrimp and pickled lotus stems. Stir constantly until the shrimp turn darker pink and are nearly cooked through.

Step 3: Season the Stir-Fry

Add the soy sauce, fish sauce, sugar, and salt. Stir well so the seasonings coat the shrimp and lotus stems evenly.

Keep stirring for another minute or two, until the shrimp are fully pink and the lotus stems are heated through.

Step 4: Finish with Green Onion and Pepper

Add the chopped green onion and black pepper. Stir once more to combine. Turn off the heat.

Step 5: Garnish and Serve

Transfer the stir-fry to a serving plate. Top with chopped cilantro if you like. Serve hot.

Cooking Tips

Do not overcook the shrimp. Shrimp cook very quickly. As soon as they turn pink and opaque, they are done. The FDA recommends cooking shrimp until the flesh is pearly and opaque.
Rinse the pickled lotus stems well. A quick rinse removes excess brine and lets the natural crunch come through.
Have everything ready before you turn on the heat. Stir-frying moves fast, so prepped ingredients should be within arm’s reach.

How to Serve

Serve this stir-fry as a main dish with steamed jasmine rice. It also works as an appetizer or part of a larger spread, especially for holiday meals. If you enjoy quick Cambodian stir-fries, explore more easy Khmer stir-fry recipes for weeknight inspiration.

Recipe Notes

The recipe uses either a yellow onion or scallions, depending on what you have. Both work well. If using scallions, slice the white and light green parts for cooking and save the darker green tops for garnish.

Frequently Asked Questions

What do pickled lotus stems taste like?

Pickled lotus stems are crunchy and mildly tangy. They absorb the flavors of the pickling liquid but keep a firm bite, which contrasts nicely with soft shrimp.

Can I use fresh lotus stems instead of pickled ones?

This recipe is built around the flavor and texture of pickled lotus stems. Fresh lotus stems have a different texture and are not a direct substitute in this specific dish.

Final Thoughts

Shrimp and pickle lotus stems is a dish that proves how little effort Cambodian cooking sometimes needs. The combination of sweet seafood and crisp, tangy lotus stems is simple but memorable. If you enjoy shrimp in broth, try our shrimp with yu choy soup or this comforting shrimp and taro root soup next.

Shrimp and Pickle Lotus Stems

5.0 from 1 vote

Course: Stir friesCuisine: CambodianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

554

kcal

Total time

minutes

This Sino-Khmer stir-fry pairs plump shrimp with crisp, tangy pickled lotus stems. It comes together in one pan and is perfect with steamed rice or as part of a holiday spread.

Ingredients

2 tablespoons vegetable oil
3 cloves garlic, minced
1 yellow onion or 6 scallions, sliced
1 lb (450 g) shrimp, peeled and deveined
1 lb (450 g) pickled lotus stems, rinsed and drained
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
¼ teaspoon salt
2 stalks green onion, chopped
¼ teaspoon black pepper
A handful chopped cilantro (optional)

Directions

Mince the garlic. Slice the onion or scallions. Peel and devein the shrimp. Rinse the pickled lotus stems and drain well.
Heat a wok over high heat. Add oil, garlic, and onion (or scallions). Stir until fragrant.
Add the shrimp and lotus stems. Stir until the shrimp turn darker pink.
Season with soy sauce, fish sauce, sugar, and salt. Stir well.
Add green onion and black pepper. Stir.
Transfer to a plate and top with cilantro, if using.