Lotus Root Shrimp Salad

Lotus Root Salad with Shrimp

2 cup pickled carrots and daikon, juiced squeezed out and drained
1 pound large or jumbo shrimp, peeled
1 jar of pickled Lotus Roots
1 bunch of celery stalks, thinly sliced on a diagonal
1 bunch of coarsely chopped mint
1 bunch of coarsely chopped fresh coriander
1/4 cup chopped unsalted, roasted peanuts
1/3 cup fried shallots

Dressing
2 tablespoons fish sauce
1 1/2tablespoon fresh lime juice
1 tablespoon water
1 1/2 tablespoons sugar
1 generous teaspoon chili garlic sauce

1. Put the salt in a small saucepan and fill with water. Bring to a boil and then add the shrimp. As soon as they've curled up, remove them and set aside to cool.

2. For the dressing, combine fish sauce, lime juice, water, sugar and chili garlic sauce in a small bowl and stir to dissolve the sugar.

3.Rinse out the pickled lotus roots. Cut the lotus roots in half , diagonally in bite size pieces. Coarsely chop the fresh coriander and mints. Now the shrimp cooled. Peel the shrimp and slice the shrimp in half lengthwise deveining at the same time. In a large bowl, mix together the drained pickled carrots and daikon, lotus roots, mint, coriander, and dressing. Top the the salad with shrimp, roasted peanuts, and fried shallots. Enjoy this simple, deliciously crunchy Vietnamese lotus root salad.