1 piece fresh New Zealand abalone, cleaned
Freshly shredded ingredients (A)
70g white radish
100g yam bean (sengkuang)
50g unripe green mango
40g pickled leek (kew tou)
40g pickled sweetened cucumber
30g pickled ginger
30g pickled sweetened red ginger
3 kaffir lime leaves
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
3 tbsp plum sauce 1 tbsp fish sauce 1 tbsp lemon juice 1½ tbsp sugar or to taste
½ tsp Chinese five spice powder
1/8 tsp pepper
Dash of salt
1 tbsp orange oil
1 tbsp peanut oil
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.