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- 1 x white radish
- 1 x carrot
- 1 x cucumber
- 1 bunch green lettuce
- 1 x red capsicum
- 1 x green capsicum
- 250 g jellyfish (from chinese grocery store)
- 1 x tin abalone
- 1 Tbls japanese pickled ginger
- 1 x red grapefruit
- 1 x lime
- 1 cup chinese plum sauce
- 10 x pieces fresh wonton skin
- 50 g sesame seeds - lightly browned in pan
- 100 g peanuts - brown and ground
- 1 tspn five spice powder
- 1 tspn cinnamon powder
- 2 Tbls honey
1). Cut the radish, carrot and cucumber to long strips. ( use peeler that can make julienne strips quickly and in a short time).
2). Cut red and green capsicum to long, fine strips.
3). Cut grapefruit to small bite pieces. Slice the abalone. Dip jellyfish ( from Chinese grocery store and soaked overnight to remove salt) into boiling water and remove quickly.
4). Wash lettuce and cut to fine long shreds. Mix all cut veges with finely sliced abalone, jellyfish and ginger.
5). Fry wonton skin until crispy and light brown. Crush to bite pieces and arrange with salad mix.
6). Make sauce: heat in pan plum sauce, sesame seeds, peanuts, lime juice, spices, honey and 60 ml water until sauce breaks into a boil. Quickly remove from heat and drizzle over prepared salad mix. Serve.