Taste of Asia
Chow chow salad (serves 4)
- 30g spring onion
- 1 chow chow
- 10g coriander
- 1g micro coriander
- 2 limes
- 10g red Dutch chilli
- Remove the outer layer of the skin from the spring onion and wash.
- Cut the spring onion into 5cm strips and slice thinly, julienne style.
- Cut the chow chow in half. Remove the small stone.
- Using a peeler, make chow chow shavings.
- Mix the chow chow and spring onions together in a bowl.
- Finely chop the whole coriander, including the stalks.
- Remove the seeds from the red chilli and chop finely.
- Add the finely chopped red chilli and coriander to the chow chow.
- Add the zest and juice of the lime to the chow chow and mix thoroughly.
- 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
- 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.
- Soften the gelatine in cold water. Squeeze out the excess water and place into the soy sauce mix.
- Once the gelatine has dissolved completely, pour the contents into a small container and allow to fully set.
- 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
- Place all the ingredients, except the lotus root, into a medium size pan and bring to the boil.
- Add the slices of lotus root and reduce the temperature to a simmer.
- Simmer for about 20 minutes or until the lotus root is soft.
- 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
- Slice the lime, crush up the lemon grass, cut the ginger into smaller pieces and roughly chop the red chilli. Mix all ingredients thoroughly.
- Place the mix at the bottom of the bamboo basket.
- Take a small piece of muslin cloth and place that on top of the mix.
- Take two leaves of the Gai Choi and place them next to each other.
- Carefully wrap the leaves around the prawns.
- Place the prawns on top of the muslin cloth, within the bamboo basket.
- Place the bamboo basket on top of a pan filled with boiling water and steam for 5 -6 minutes, until the prawns are cooked.
- 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
- Trim the bottoms of the kai-lan. Remove a few of the leaves if you think there are too many.
- Either steam the leaves for 4-5 minutes, or blanch them in boiling, salty water.
- While they are still warm, add the chilli, soy sauce and black pepper.
- Mix the ingredients well.
This dish can be served at room temperature.