Lotus Sprout Salad

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

450 g (1lb) lotus sprouts, peeled and cut into 7.5 cm (3

Asia
Vietnam
Gluten-free
South East Asia

Method

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.

Ingredients

Method

Chilli Flowers