Wednesday, May 8, 2013

Shrimp, Jellyfish, Lotus Root Salad

My typical order at a Vietnamese restaurant was usually pho or seafood noodle soup or fried rice.  However, my wife brought me to one of her favorite haunts early in our relationship and ordered this salad.  I have been hooked ever since.  The fresh and contrasting flavors bring out the best in Vietnamese cuisine.
  
Sometimes I feel the need to eat something healthy, and when challenged with this rare mood, I tend to venture in this direction.  Traditionally, pork is included, but I went with a non-meat version.  Herbs and nuoc mam highlight this wonderful dish, and the fresh locally caught shrimp with salty jellyfish just brings it to another level.  Bring this to your next pot luck!! 

Shrimp, Jellyfish, Lotus Root Salad- Goi Ngo Sen
1 lb. fresh shrimp
1/2 lb. jellyfish (follow package directions for preparation)
10 pieces lotus root julienned
2 Persian cucumbers julienned
2 red onions julienned
1/2 head cabbage julienned
2 ribs celery cut thinly on a bias
Vietnamese coriander torn
cilantro torn
roasted peanuts


Bring a pot of salted water to a boil, cook shrimp for about 3 minutes until done.  The shrimp will turn pink and float when finished cooking.  Chill in an ice bath.  Bring another pot of water to a boil, and cook jellyfish for about 5 second, then chill in an ice bath.  Jellyfish should be rinsed of all salt.  Peel shrimp and cut lengthwise in half.  Toss all ingredients (except peanuts) together forming a beautifully fresh salad.  Dress with nuoc mam and peanuts.