Nhoam Kra Aa Chhouk
Nhoam Kra Aa Chhouk
Lotus roots have a hard exterior which need to be removed before cooking. This is done by using a knife to make a shallow cut at the tip of the shoot and pulling the skin upwards similar to how you might remove the stringy veins from celery. Then the shoots are cut at an angle into 5-cm pieces, soaked in water and stirred with wooden chopsticks which “catch” the rest of the tough fibers.
- How to cook: Boil chicken and tear into strips. Boil bacon and cut. Soak and rinse shrimps, then pound. Toss these ingredients with the fresh lotus roots, peanuts and chilies.
- For the dressing, pound the garlic, shallots and chilies, then add fish sauce, sugar and lime juice and drizzle over salad
Ingredient:
- 300 g lotus roots
- 100 g chicken, boiled and shredded
- 1/3 cup bacon, cut into ½ -cm pieces
- 1/3 cup dried shrimps, washed, drained and pounded coarsely
- 1/3 cup peanuts, roasted and
- pounded coarsely
- ½ cup chi
Dressing:
- 2 tbsp fish sauce
- 2 tbsp sugar
- 1½ tbsp lime juice
- 2 cloves garlic
- 2 shallots
- 1-2 bird chilies
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