Lotus salad with BBQ Vegies Meat
Ingredients - Serves 4
Sweet and sour Kumquat dressing
- 4 tablespoons of kumquat juice (“nước tắc”)
- 4 tablespoons of sugar
- 4 tbsp Nuoc Mam (fish sauce) /(soysacue +1 pinch salt)
- 2 teaspoons of minced garlic (“tỏi”)
- 4 teaspoons of minced red long chili (medium spicy)
Salad
- 150gr lotus stem
- 50 g onion cut in Julienne (“hành tây”)
- 120 g carrot cut in fancy Julienne
- 200gr vegies meat
- 10 vietnamese basil leaves
- All different kinds of Mints 50leaves
- 20 g of fried sliced garlic (“tỏi”)
- 40 g of fried shallots (“hành tím”)
- 40 g of roasted peanuts
Method
Dressing
- In a bowl add Kumquat juice, sugar and fish sauce/ (soysacue with 1 pinch of salt). Whisk until the sugar is completely dissolved
- Then add about 2 teaspoons of garlic and 3 to 4 teaspoons of chopped chili. Taste it first, and adjust with salt, chili as your convenience. (If the taste is too strong add 1 tablespoon of water).
Salad
- Use small knife to cut into 5cm and cut a half soaked in salt water with vinegar then remove all the water out
- Add all the salad and meat above into the bowl
- Add the salad dressing and toss gently.
- Arrange the salad on a serving plate. Sprinkle with the crushed peanuts, fried shallots and garlic and serve immediately.
BBQ Vegies meat
Ingredients:
- Lemongrass minced 1tbsp
- Ginger Minced 1tbsp
- Sugar 2tsp
- Black Pepper 1tsp
- Chilli or Chilli sauce 1tsp
- Garlic Minced 1tsp
- Vegies meat 200gr
- Five Spicy Powder 1 pinch
- Oil 1tbsp
- Soysauce 1tbsp
- Oyster mushrooms powder 2tsp
Method : Mixed well all ingredients together then add 1 tbsp oil in the Last Minutes .Rest 15 minutes
BBQ on The pan until the Colour Golden Brown
