Yield: 10 portions
Ingredient Amount
Garlic, minced 4 Tbsp.
Chiles, Thai bird, minced 4 ea.
Soy sauce, light ½ Cup
Lime juice 1 Cup
Sugar ½ Cup
Lotus rootlet’s, 15 oz. bottle, 3 jars
7 oz. drained,
if these are not available
you may substitute
Fresh lotus root, sliced, blanched,
shocked 2 lb.
Cucumber, skin on, julienne 2 ea.
Rau ram leaves 2 Cups
Cilantro leaves ½ Cup
Crispy shallots 1 Cup (recipe follows)
Mise en Place
1. Whisk together the garlic, chile, soy sauce, lime juice and sugar.
2. Transfer lotus stems to a mixing bowl, add enough water to cover stems, stir briskly using two chopsticks. Continue for a few minutes, fibers will grip onto the chopsticks. Discard fibers, drain lotus stems well. Cut into 2-inch length on the bias. Chef will demonstrate
3. Add the lotus stems to a large bowl with herbs and cucumber, add dressing and toss to coat well. Marinate until service. Top with crispy shallots when serving.