✨𝐒𝐡𝐫𝐢𝐦𝐩 𝐋𝐨𝐭𝐮𝐬 𝐑𝐨𝐨𝐭 𝐒𝐚𝐥𝐚𝐝 (𝐅𝐮𝐥𝐥 𝐑𝐞𝐜𝐢𝐩𝐞)

Serve with Shrimp Crackers and Sunlee Thai Spicy Salad Dressing Sauce
✔ 16 oz jar Lotus Rootlets
✔ 1 whole large Carrot
✔ 10-20 shrimps
✔ 1 cup Vietnamese Coriander Leaves
✔ 2 Tsp Kosher Salt
✔ 1/2 cup Raw Peanuts
✔ Sunlee Thai Spicy Salad Dressing Sauce
✔ Shrimp Crackers
𝐅𝐞𝐰 𝐭𝐢𝐩𝐬:
– You can also add thinly sliced pork belly to this salad
– For an extra crunchy salad, squeeze out as much water as you can after brining
– If you don’t plan to eat it all at one sitting, add the sauce mix as you eat
𝐏𝐢𝐜𝐤𝐥𝐢𝐧𝐠 𝐛𝐫𝐢𝐧𝐞:
– 2 cups cold water
– 1/2 cup white vinegar
– 1/2 cup sugar
– Mix, set aside
𝐏𝐫𝐞𝐩 & 𝐬𝐞𝐭 𝐚𝐬𝐢𝐝𝐞:
– Shrimp – Peel, devein, cook for 3-4 minutes, split lengthwise
– Peanuts – roast on med-low heat until brown
– Let peanut cool, remove peel & roughly chop
– Shrimp Crackers – fry in 350°F oil until it expand and rise to surface, remove immediately skip this step if using store bought shrimp crackers
– Vietnamese coriander – rinse, remove leaves from the stems, & roughly chop leaves
– Lotus Roots – rinse & cut into 1 inch strips
– Carrot – peel, rinse, & cut into 1 inch strips
– Add carrots to a mixing bowl with Kosher Salt for 20 mins to remove excess moisture
– Rinse well
– Add lotus roots strips and carrots to the pickling brine bowl
– Mix well, let sit for 30 minutes
– After 30 minutes in small batches, remove and add to a cheesecloth or large cold brew bag
– Squeeze out as much liquid as you can
– Remove from the bag and add to another large bowl
– Add in the cooked shrimp & Vietnamese coriander then mix well
– Add a portion to a serving plate, sprinkle on chopped peanuts and fried onions if you have any
– Drizzle on SunLee Spicy Thai Salad Dressing
– Mix well and Enjoy! 😋
🛒 Sunlee sauces can be purchased on Amazon: www.amazon.com/sunlee
*𝑇ℎ𝑖𝑠 𝑓𝑒𝑎𝑡𝑢𝑟𝑒𝑠 𝑎 𝑝𝑎𝑖𝑑 𝑐𝑜𝑙𝑙𝑎𝑏𝑜𝑟𝑎𝑡𝑖𝑜𝑛 𝑤𝑖𝑡ℎ 𝑗𝑝ℎ𝑎𝑚𝑠𝑘𝑖𝑡𝑐ℎ𝑒𝑛