Pickled Lotus Rootlet and Shrimp Salad 5 Steps
To prepare the nuoc cham, combine the hot water with the granulated sugar and whisk until sugar has fully dissolved. Whisk in the lime juice, fish sauce, sambal oelek as well as rasped garlic clove and mix until even. Set aside. (Note: this sauce can be kept in the fridge for up to 3 months).
Bring a pot of water to a boil and poach the shrimp until cooked, remove and immediately toss with 1/2 cup of the nuoc cham. Set aside to cool and marinade while the rest of the salad is being prepared.
Drain and spin the pickled lotus rootlets in a salad spinner. Remove and slice each rootlet on an extreme bias (about 3-4 slices per rootlet).
In a large mixing bowl, combine the sliced pickled lotus root, shaved white cabbage, julienned carrot, cilantro leaves, cooked shrimp as well as the nuoc cham used to marinate the shrimp and toss to combine. Adjust seasoning with additional nuoc cham if necessary.
To serve, top with toasted and chopped peanuts, serve with shrimp chips.