Crispy Lotus Root & Grilled Shrimp Salad

A Thai-style salad inspired by Baan Siam in Washington, DC. Crispy fried lotus root and grilled shrimp are tossed with fresh herbs, peanuts, and toasted coconut in a sweet, sour, and spicy Thai chili-lime dressing.

Yield

• Approximately 2–3 servings

Equipment

• Mandoline or sharp knife
• Mixing bowl
• Whisk
• Frying pot or deep skillet
• Grill or grill pan
• Wire rack or paper towels

Ingredients

Crispy Lotus Root

• 200 g fresh lotus root
• Neutral oil, for frying
• Salt, to taste

Grilled Shrimp

• 250 g large shrimp, peeled and deveined
• 5 g neutral oil
• Salt and black pepper, to taste

Salad

• 40 g onion, thinly sliced
• 20 g scallions, thinly sliced
• 15 g fresh cilantro, roughly chopped
• 30 g roasted peanuts, roughly crushed
• 20 g unsweetened coconut flakes, toasted

Thai Chili-Lime Dressing

• 30 g fresh lime juice
• 25 g Thai roasted chili paste (nam prik pao)
• 20 g fish sauce
• 18 g palm sugar
• 10 g warm water
• 1 Thai chili, finely minced (optional)

Step 1: Prepare the Dressing

1. Combine the lime juice, Thai chili paste, fish sauce, palm sugar, and warm water.
2. Whisk until the sugar dissolves and the dressing is smooth.
3. Add minced Thai chili for additional heat if desired.
4. Taste and adjust the sweetness, acidity, or saltiness as needed.

The dressing should taste sweet, sour, salty, savory, and moderately spicy.

Step 2: Prepare the Lotus Root

1. Peel the lotus root.
2. Slice very thinly, approximately 1–2 mm, using a mandoline.
3. Rinse the slices thoroughly in cold water.
4. Drain and dry completely.
5. Heat neutral oil to 340–350°F (170–175°C).
6. Fry in small batches for approximately 2–4 minutes, until lightly golden and crisp.
7. Transfer to a wire rack or paper towels and lightly season with salt.
8. Allow to cool completely.

Dry the lotus root thoroughly before frying. Moisture can cause splattering and prevent the chips from becoming crisp.

Step 3: Grill the Shrimp

1. Pat the shrimp dry.
2. Toss with neutral oil, salt, and black pepper.
3. Heat a grill or grill pan over high heat.
4. Grill for approximately 1½–2 minutes per side, until just cooked with light charring.
5. Remove from the heat and allow to cool slightly.

Avoid overcooking the shrimp. They should remain tender and juicy.

Step 4: Assemble the Salad

1. Combine the grilled shrimp, onion, scallions, cilantro, half of the peanuts, and half of the toasted coconut.
2. Add the Thai chili-lime dressing and toss until evenly coated.
3. Add approximately two-thirds of the crispy lotus root and toss very briefly.
4. Transfer to a serving plate.
5. Top with the remaining lotus root, peanuts, toasted coconut, scallions, and cilantro.
6. Serve immediately.

Add the crispy lotus root at the last moment so it stays crunchy.

Serving Notes

• Best served immediately after assembling.
• Keep the lotus root chips separate until serving.
• For takeout, package the crispy lotus root separately from the dressed shrimp and herbs.
• Additional Thai chili can be added for more heat.

Summary

1. Make the sweet, sour, and spicy chili-lime dressing.
2. Thinly slice and fry the lotus root until crispy.
3. Grill the shrimp until lightly charred.
4. Toss the shrimp, onion, herbs, peanuts, and coconut with the dressing.
5. Add the crispy lotus root immediately before serving.
6. Garnish and serve.

The result is a fresh, tangy Thai salad with smoky shrimp, aromatic herbs, nutty coconut and peanuts, and exceptionally crispy lotus root.