Saturday, February 16, 2008


Original Recipe by Amy Beh

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 tou)

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)

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.

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