Roasted Duck with Lotus Stem dressed with Mandarin Vinaigrette
The lotus stems are smaller versions of lotus roots – it has a crunchy texture to it when sliced. You are likely to find it in Asian supermarkets, preserved in brine or alternatively you could use white radish.
As a refreshing dish for hot days; the lotus stem salad is healthy, vibrant, delicious and certainly crunchy.
The taste comes from the pure flavour and crunchy texture of the pickled lotus stem. What is even better is that it is easy to make.
The main ingredients are lotus stem, carrot, roasted duck, shallot, coriander, mint, onion, cucumber and roasted peanut with the appetising dressing being an integral part of the dish.
First, purchase a half roasted duck at any of your local Asian cookery; who sells them. Mainly in your local Chinatown.
Next, rinse out the pickled lotus stem and pickled carrots, cut or slice them into pieces and drain them. Cut cucumbers in halves and deseed; chop diagonally.
Then, coarsely chop the fresh coriander, mint and basil and mix them together with the above ingredients with a gentle toss.
The dressing poured into the concoction is a perfect combination of hot, sour, spicy, salty, and sweet.
Finally, crispy fried shallots and roasted peanuts sprinkled over the dish by adding a nutty flavour.
It is commonly served with prawn crackers or on its own.
