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Instead of putting everything on a
large pan, you can serve individual servings of this salad. It is a
perfect recipe for lunchtime or informal gathering.
Ingredients
- mix vegetables - 450g/1 lb
spinach, bean sprouts and cabbage, rinse and shredded
- fresh bean curd - 115g/4 oz
- waxy potatoes - 225/8 oz, cooked
- cucumber - ½, cut into wedges,
salted
- lemon juice
- prawn cracker - 6-8
- eggs - 2-3, hard-boiled and
shelled
- oil
- deep-fried onions
- peanut sauce
Method
- Cube the potatoes and set aside.
Boil a large pan of salted water.
- Blanch the vegetables (one for
each time) in the boiled salted water for few minutes, drain it
and run under cold water. Blanch all the vegetables except the
cucumber.
- Rinse the cucumber pieces and
drain it well. Cut the eggs in quarters then cut the bean curd
into cubes.
- Fry the bean curd in hot oil
until it crisp on both sides. Drain it with kitchen paper.
- Add more oil into the pan and
deep-fry the prawn crackers. Reserve them on a tray lined with
kitchen paper.
- Arrange all the cooked
vegetables with eggs, bean curd and cucumber. then scatter with
the deep-fried onions and lemon juice.
- Serve with peanut sauce and
fried prawn crackers separately.
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