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
Instructions
- 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.
- 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.
- Arrange all shredded ingredients around a serving plate. Add garnishing ingredients.
- Pour dressing sauce over and sprinkle with dressing (C) and seasoning (D).
- Toss well to mix and serve in individual salad bowls.
