Taste of Asia

Chow chow salad (serves 4)

Taste of AsiaIngredients

  • 30g spring onion
  • 1 chow chow
  • 10g coriander
  • 1g micro coriander
  • 2 limes
  • 10g red Dutch chilli


  1. Remove the outer layer of the skin from the spring onion and wash.
  2. Cut the spring onion into 5cm strips and slice thinly, julienne style.
  3. Cut the chow chow in half. Remove the small stone.
  4. Using a peeler, make chow chow shavings.
  5. Mix the chow chow and spring onions together in a bowl.
  6. Finely chop the whole coriander, including the stalks.
  7. Remove the seeds from the red chilli and chop finely.
  8. Add the finely chopped red chilli and coriander to the chow chow.
  9. Add the zest and juice of the lime to the chow chow and mix thoroughly.
  10. Add the micro coriander once you are ready to plate the dish.

Soy sauce jelly


  • 100ml dark soy sauce
  • 40ml rice wine vinegar
  • 40ml rice wine
  • 65ml honey
  • 2 gelatine leaves, soaked in cold water


  1. In a small pan, bring the soy sauce to the boil. Add the rice wine vinegar, rice wine and honey and remove from the heat.
  2. Soften the gelatine in cold water. Squeeze out the excess water and place into the soy sauce mix.
  3. Once the gelatine has dissolved completely, pour the contents into a small container and allow to fully set.
  4. Using a small round cutter, cut out suitable portions of the soy jelly.

Pickled lotus root


For the poaching liquid

  • 75ml rice wine vinegar
  • 15g caster sugar
  • 1 whole star anise
  • ¼ piece of lemon grass (approx 6g)
  • 10g fresh ginger
  • ½ red chilli, split and seeds removed

For the lotus root

  • 190g lotus root, peeled and trimmed, cut into 7mm thick discs


  1. Place all the ingredients, except the lotus root, into a medium size pan and bring to the boil.
  2. Add the slices of lotus root and reduce the temperature to a simmer.
  3. Simmer for about 20 minutes or until the lotus root is soft.
  4. Remove from the heat and allow to cool in the liquid.

Prawns wrapped in Gai Choi


  • 8 raw king prawns, de-shelled and de-veined
  • 16 leaves of Gai Choi
  • 1 piece of lemon grass
  • 1 lime
  • 10g fresh ginger
  • ½ red chilli


  1. Slice the lime, crush up the lemon grass, cut the ginger into smaller pieces and roughly chop the red chilli. Mix all ingredients thoroughly.
  2. Place the mix at the bottom of the bamboo basket.
  3. Take a small piece of muslin cloth and place that on top of the mix.
  4. Take two leaves of the Gai Choi and place them next to each other. 
  5. Carefully wrap the leaves around the prawns.
  6. Place the prawns on top of the muslin cloth, within the bamboo basket.
  7. Place the bamboo basket on top of a pan filled with boiling water and steam for 5 -6 minutes, until the prawns are cooked.
  8. Add a splash of lime juice just before serving.

Kai-lan with red chilli and soya sauce


  • 250g kai-lan
  • 1 red chilli
  • 15ml light soy sauce
  • 1g coarse black pepper


  1. Trim the bottoms of the kai-lan. Remove a few of the leaves if you think there are too many.
  2. Either steam the leaves for 4-5 minutes, or blanch them in boiling, salty water.
  3. While they are still warm, add the chilli, soy sauce and black pepper.
  4. Mix the ingredients well.

This dish can be served at room temperature.