Lotus Root Salad
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
4 tbsp plum sauce (suin mooi cheong)
1 tsp sesame oil
5 dried chillies, cut into 3cm lengths, seeds removed
2 tbsp oil
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.