Ever find yourself craving something light, refreshing, and packed with flavor but still feels like a total showstopper? Welcome to my Vietnamese Lotus Salad with Grilled Jumbo Prawn, a dish that’s basically a celebration in a bowl. 🥳
I first made this for a little “just because” dinner with friends, and let’s just say, the prawns were devoured so fast, I almost didn’t get a bite. 🦐 Talk about a crowd-pleaser!
What I love about this salad (besides its unbeatable taste) is how quickly it all comes together. We're talking crispy Vietnamese lotus root and shrimp salad, tender grilled prawns, and that irresistible tangy dressing that ties everything together.
Plus, you get the crunch of the lotus root paired with the juiciness of the prawns – it's a flavor match made in heaven. 🍤🌿 It's simple, but it feels fancy enough to impress anyone. And let’s face it, who doesn't love a little ‘wow factor’ in their meals?
If you’re looking for something a bit different, this lotus salad with grilled jumbo prawn Kim Son is a unique twist that combines the flavors of traditional Vietnamese ingredients with a modern flair. Trust me, this dish will not disappoint!
Table of Contents
ToggleWhy It Is Called “Gỏi” In Vietnamese?
In Vietnamese, the word “Gỏi” (Vietnamese name of Lotus Salad with Grilled Jumbo Prawn) refers to a type of salad, usually made with fresh vegetables, herbs, and proteins like shrimp, pork, or beef. The term “Gỏi” is derived from the Vietnamese word for “to toss” or “to mix”, which reflects the way these dishes are traditionally prepared. Ingredients are typically tossed or mixed together, often with a tangy dressing, creating a vibrant, fresh, and flavorful dish.
The use of the word “Gỏi” also distinguishes these salads from Western-style salads, as they often feature herbs, pickled vegetables, or cooked proteins, along with distinctive Vietnamese seasonings like fish sauce, lime, and chili. In the case of dishes like “Gỏi ngó sen” (lotus stem salad) or “Gỏi tôm” (shrimp salad), the name captures the fresh and light nature of the dish, central to Vietnamese cuisine.
Ingredients Used to Make Lotus Salad with Grilled Jumbo Prawn
- 2 jumbo prawns, peeled and deveined
- 1 lotus root, thinly sliced
- 1 cucumber, julienned
- 1 small carrot, shredded
- 1/4 red onion, thinly sliced
- Fresh cilantro leaves
- Lime wedges (for serving)
- 1 tablespoon olive oil (for grilling prawns)
- Salt and pepper, to taste
For the dressing:
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or agave syrup
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1-2 small chilies, finely chopped (optional for heat)
How to Make Lotus Salad with Grilled Jumbo Prawn
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Inactive Time: 0 minutes
- Total Time: 20 minutes
- Cuisine: Vietnamese
- Method: Grilling and Tossing
- Yield: 2 servings
- Author: Jen Sharpin | So Damn Delish
- Grill the prawns: Start by seasoning your jumbo prawns with a little salt, pepper, and a drizzle of olive oil. Grill them on medium-high heat for about 2-3 minutes on each side until they’re perfectly pink and juicy. Set them aside to rest.
- Prepare the lotus root: If you’ve never cooked lotus root before, no worries! Just slice it thinly and briefly blanch it in boiling water for about 1-2 minutes until it’s tender yet still a little crunchy. Drain and set aside.
- Toss your veggies together: In a big bowl, combine the lotus root, shredded carrot, julienned cucumber, and red onion. Add fresh cilantro leaves for that burst of herby goodness.
- Whisk the dressing: In a small bowl, whisk together the fish sauce, lime juice, honey, sesame oil, garlic, and chopped chilies if you're feeling spicy. Pour the dressing over the salad and toss everything together.
- Assemble the salad: Top the salad with your grilled prawns. Squeeze a little extra lime juice on top for that fresh, tangy kick.
And just like that, you have a delicious, refreshing vietnamese lotus stem salad with prawns. It’s the kind of dish that makes you feel like you’re eating at a beachside café, even if you’re just sitting in your kitchen. Enjoy every bite and don’t forget to share the love!
Notes
- If you can’t find fresh lotus root, you can substitute with water chestnuts for a similar crunch.
- Adjust the chili level to your taste – you can leave it out for a milder dish.
Nutrition Facts (per serving)
- Calories: 220
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 120mg
What To Serve With?
Here are a few ideas for what to serve with your Vietnamese lotus root and shrimp salad to make a well-rounded and satisfying meal:
- Steamed Jasmine Rice – Light and fluffy, perfect to balance the salad’s flavors.
- Spring Rolls – Crispy or fresh, they complement the salad’s texture and freshness.
- Grilled Vegetables – Zucchini or bell peppers add a smoky touch.
- Pho Broth – A fragrant, warm option that pairs well with the salad.
- Chilled Tofu – Adds a smooth, protein-packed side for a vegetarian twist.
- Herb-Infused Iced Tea – Refreshing and cooling, perfect to finish the meal.
For more awesome recipes, check out my home page So Damn Delish. Here’s a great option if you're looking for more fresh salad ideas to complement your meal: check out my 7-Layer Mexican Salad for a vibrant, flavorful addition to your recipe collection!
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Vietnamese Lotus Salad with Grilled Jumbo Prawn: Fresh and Zesty
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5 from 4 reviews
Explore the lotus salad with grilled jumbo prawn recipe on So Damn Delish, perfect for a flavorful meal that's easy to make and full of fresh ingredients!
- Total Time: 20 minutes
- Yield: 2 servings 1x
Ingredients
- 2 jumbo prawns, peeled and deveined
- 1 lotus root, thinly sliced
- 1 cucumber, julienned
- 1 small carrot, shredded
- 1/4 red onion, thinly sliced
- Fresh cilantro leaves
- Lime wedges (for serving)
- 1 tablespoon olive oil (for grilling prawns)
- Salt and pepper, to taste
For the dressing:
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or agave syrup
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1–2 small chilies, finely chopped (optional for heat)
Instructions
- Season and grill the prawns for 2-3 minutes on each side.
- Blanch the lotus root for 1-2 minutes, then drain.
- Combine the veggies and cilantro in a bowl.
- Whisk together the dressing ingredients and toss with the salad.
- Top with grilled prawns and lime juice.
Notes
- If you can’t find fresh lotus root, you can substitute with water chestnuts for a similar crunch.
- Adjust the chili level to your taste – you can leave it out for a milder dish.
- Author: SoDamnDelish
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salads & Soups
- Method: Grilling and Tossing
- Cuisine: Vietnamese
Nutrition
- Calories: 220
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 120mg
4 Comments
This salad is the perfect summer dish! I love how fresh and light it is, and those prawns are amazing
Definitely adding this to my go-to list. 👏
This has to be one of my favorite salad recipes now. So flavorful and easy to make.
Okay, I was a little skeptical about lotus root, but this dish changed my mind! So crunchy and delicious!