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

  1. 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.
  2. Reboil the water and add salt, sugar and vinegar. Scald lotus slices for 30-40 seconds.
  3. Drain immediately and immerse in cold water for 4-5 minutes.
  4. Soak cubed apple in salted water for 4 minutes. Drain. Deep-fry sliced yau char kwai until golden and crispy.
  5. Heat 2 tablespoons oil in a saucepan. Fry dried chillies for 30-40 seconds. Remove and drain from oil.
  6. Take 1 teaspoon chilli oil from the saucepan and combine with the remaining dressing ingredients in a mixing boil.
  7. Add in lotus roots, celery, carrot, apple, crispy yau char kwai slices and white fungus. Toss well to blend.
  8. Pile into a serving dish and sprinkle with sesame seeds. Serve immediately.

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