200g dried radish (choy po), soaked for 2025 minutes, minced
150g sweet bean curd (thim fu chok), shredded
23 tbsp oil
23 tbsp sesame oil
[(For the soup)]
250g polygonum leaves
80g mint leaves
1 tbsp green tea leaves
250ml superior soup stock
½ tsp chicken stock granules
½ tsp salt
Deep-fry bean curd in hot oil until fragrant. Drain well.
Heat oil and sesame oil in a clean wok and fry shrimps until fragrant and crispy. Dish out and set aside. Add a little more oil and sesame oil to the wok and stir-fry the rest of the ingredients separately. Toss and fry until fragrant. Dish out and put into separate bowls.
To prepare the soup: Blend polygonum leaves, mint leaves and tea leaves in a food processor, adding a little boiled water gradually. Pour in superior stock to mix and blend for a minute. Pour out the blended ingredients into a non-stick saucepan. Bring to a low simmering boil for a while.
To serve: Put a ladleful of hot cooked rice into a serving bowl. Top with a little of each of the prepared ingredients. Pour over 2 tablespoons of soup. Serve immediately.