Cantonese cuisine is renowned for its emphasis on fresh ingredients and bold flavors, and one dish that beautifully embodies these principles is Cantonese lotus shrimp. This culinary masterpiece combines succulent shrimp with the delicate, earthy notes of lotus root, creating a dish that is not only visually stunning but also a treat for the palate.
Ingredients:
Fresh shrimp, peeled and deveined
Lotus root, thinly sliced
Garlic, minced
Ginger, finely chopped
Green onions, chopped
Soy sauce
Oyster sauce
Sesame oil
White pepper
Cooking oil
Preparation:
To begin, marinate the shrimp in a mixture of soy sauce, oyster sauce, and a touch of sesame oil for about 15 minutes. This will impart a savory depth to the shrimp that complements the lotus root.
Next, heat a tablespoon of cooking oil in a wok over medium heat. Add the minced garlic and chopped ginger, stirring quickly to release their aromatic properties. Once fragrant, toss in the sliced lotus root, stirfrying for a few minutes until it begins to soften. The crisp texture of the lotus root adds a delightful crunch to the dish.
Add the marinated shrimp to the wok and cook until they turn pink and opaque. Ensure that the flavors meld together by tossing everything thoroughly. Finally, garnish with chopped green onions and a sprinkle of white pepper to elevate the dish’s aroma and presentation.
Serving:
Cantonese lotus shrimp can be served atop a bed of steamed rice or alongside stirfried vegetables, making it a versatile and healthy option for any meal. This dish stands out not only for its taste but also for its vibrant colors and fresh ingredients, showcasing the essence of Cantonese culinary traditions.