Description
A unique, crunchy stir-fry made from the stems of the Water Lily (Shapla), the national flower of Bangladesh, often cooked with mustard seeds and tiny shrimp.
Restaurants serving Shapla Bhaji (Water Lily Stem Fry)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Water lily stems(Shapla)
- Mustard seeds
- Green chili
- Small shrimp(optional)
- Mustard oil
Instructions
- Peel the thin skin off water lily stems, snap into finger lengths.
- Temper mustard seeds/chili.
- Stir-fry quickly on high heat.
Learn more Spice, substitutes, tips
Key spices
Mustard seeds
Substitutes at Japanese supermarkets
Fuki (Butterbur), Zuiki (Taro stems)
Pairing
White Rice / Dal
Trivia
A 'blessing of the mud' unique to waterlogged Bangladesh. A vegetable representing Bengali identity, unseen in dry Indian regions.
Eating tips & etiquette
Crunchy but highly succulent when chewed. The mustard oil aroma elevates the mild taste of the stems.
Allergen
None