• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1 piece fresh New Zealand abalone, cleaned
  • Freshly shredded ingredients (A)
  • 50g carrot
  • 70g white radish
  • 100g yam bean (sengkuang)
  • 50g unripe green mango
  • 40g pickled leek (kew tau)
  • 40g pickled sweetened cucumber
  • 30g pickled ginger
  • 30g pickled sweetened red ginger
  • 3 kaffir lime leaves
  • Garnishing (B)
  • 2 tbsp roasted peanuts, coarsely blended
  • 2 tbsp toasted sesame seeds
  • ½ a small bowl of thinly sliced deep-fried yau char kwai (Chinese cruller)
  • ½ a bowl of pomelo pulp
  • Dressing (C)
  • 3 tbsp plum sauce
  • 1 tbsp fish sauce
  • 1 tbsp lemon juice
  • 1½ tbsp sugar or to taste
  • Seasoning (D)
  • 1/2 tsp Chinese five spice powder
  • 1/8 tsp pepper
  • Dash of salt
  • 1 tbsp orange oil
  • 1 tbsp peanut oil


  1. Soak shredded carrot and white radish in ice-cold water for a few minutes. Drain and squeeze dry in a piece of clean muslin cloth.
  2. Lightly blanch abalone in hot water (do not over-boil water as it will destroy the texture of the abalone). Remove and soak in ice-cold water for 10 minutes. Slice the abalone thinly.
  3. Arrange all shredded ingredients around a serving plate. Add garnishing ingredients.
  4. Pour dressing sauce over and sprinkle with dressing (C) and seasoning (D).
  5. Toss well to mix and serve in individual salad bowls.

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