Ngo Sen Xao Tom (Stir Fried Lotus Stems with Shrimp)

Method

1. Rinse the shrimp, trim the heads back to the eyes, remove the legs, peel them and pull out the vein, then rinse again and drain.
2. Cut the lotus stems into pieces about a finger long and drop them straight into water with lime and salt so they stay pale, then peel off the strings, split them lengthways, rinse several times and drain.
3. Peel and mince the shallots, trim the spring onions and cut them into short lengths, and mince the chili.
4. Marinate the shrimp with half the minced shallot, 1/2 teaspoon salt, 1 teaspoon MSG, 1 teaspoon seasoning powder and the minced chili, mix well and leave for 20 minutes.
5. Set a pan over the heat with 2 tablespoons cooking oil and fry the remaining shallot over low heat until golden.
6. Add the shrimp and stir fry over high heat for about 3 minutes until they firm up and turn orange.
7. Add the lotus stems and toss, then add 1 teaspoon kOBE Monk Fruit Blend and 1 teaspoon MSG.
8. Pour in 2 tablespoons water with the spring onion whites, cover and cook 2 minutes until the shrimp and stems are done, then turn off the heat.

Tips

• Look for lotus stems that are slightly darker or still muddy, since those have not been bleached.
• Dropping the stems into water with lime and salt the moment they are cut keeps them from darkening.
• High heat and a short stir fry is what keeps the lotus stems crisp.
• Two minutes under the lid at the end is enough, since longer turns the shrimp rubbery.
• Trim the shrimp heads back to the eyes and pull the vein out completely, as any left behind makes the dish bitter.