Lotus Sprout Salad

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

Lotus sprouts are a cross between salsify and asparagus. They are not easy to find here, but I include the recipe just in case you do come across them as they are delicious.


  • 450 g (1lb) lotus sprouts, peeled and cut into 7.5 cm (3 inch) pieces
  • 4 tablespoons white vinegar
  • 225 g (8oz) cooked prawns, shelled
  • 225 g (8oz) free-range cooked chicken breast fillet, shredded
  • 2 carrots, grated
  • ½ large cucumber, peeled, seeds removed, grated
  • 1 tablespoon finely chopped fresh mint leaves
  • 1 tablespoon finely chopped fresh coriander leaves
  • 4 red chilli peppers, seeded and cut into flowers, fresh coriander leaves and finely sliced spring onion, to garnish


Marinate the lotus sprouts in the vinegar for 30 minutes. Drain well. Put in a bowl together with the prawns, chicken, carrots, cucumber and herbs and mix well. Fill small rice bowls with the mixture and press firmly down, then turn out on to a serving plate.

Garnish with a chilli ‘flower’, coriander leaves and spring onion slices.

Chilli Flowers

To make these for a garnish, you need some firm chilli peppers. Using a sharp knife or small scissors, cut off the tip of each chilli. Carefully cut the chilli from tip to stem, but without cutting through the stem, four times at equal intervals. Remove the seeds. Then cut through each petal once or twice more to make finer petals. Put the chilli in a bowl of chilled water and pop in the fridge for 10-15 minutes. The petals will open up and curl back to look like a flower.