Abalone Loe Sung

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Ingredients

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 tau) 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) 1/2 tsp Chinese five spice powder 1/8 tsp pepper Dash of salt 1 tbsp orange oil 1 tbsp peanut oil Method 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.