Recipe Ingredient
- 150g lotus root, scraped and sliced thinly
- 1/2 tsp vinegar
- 1/2 tsp salt
- 1/2 tsp sugar
- 75g celery, cut into thin slant slices
- 20g white fungus, soaked, rinsed and cut into bite-sized pieces (discard hard centre)
- 50g carrot, shredded
- 1 Fuji apple, cored and cubed
- 1 piece yau char kwai, cut into thin slices
- 1/2 tsp toasted sesame seeds
- Dressing
- 4 tbsp plum sauce (suin mooi cheong)
- 1 tsp sesame oil
- 5 dried chillies, cut into 3cm lengths, seeds removed
- 2 tbsp oil
Instructions
- Bring a large saucepan of water to the boil. Blanch white fungus for 1-2 minutes. Drain immediately and immerse in cold water for 3-4 minutes.
- Reboil the water and add salt, sugar and vinegar. Scald lotus slices for 30-40 seconds.
- Drain immediately and immerse in cold water for 4-5 minutes.
- Soak cubed apple in salted water for 4 minutes. Drain. Deep-fry sliced yau char kwai until golden and crispy.
- Heat 2 tablespoons oil in a saucepan. Fry dried chillies for 30-40 seconds. Remove and drain from oil.
- Take 1 teaspoon chilli oil from the saucepan and combine with the remaining dressing ingredients in a mixing boil.
- Add in lotus roots, celery, carrot, apple, crispy yau char kwai slices and white fungus. Toss well to blend.
- Pile into a serving dish and sprinkle with sesame seeds. Serve immediately.
