50 g jellyfish (cleaned and thinly sliced)
180 g white radish
180 g carrot
180 g pomelo (peeled and sacs separated)
180 g pickled cucumber
180 g pickled papaya
180 g pickled leek
180 g pickled white ginger
180 g pickled red ginger
60 g spring onion (diced)
60 g Chinese parsley leaves
60 g kaffir lime leaves (diced)
2 packs crackers (pok chui)
110 g plum sauce
32 ml peanut oil
120 g roasted peanuts (chopped)
120 g roasted sesame seeds
1. To prepare white radish: peel and soak in water for an hour, then shred. Soak for about 10 minutes in water, again, to remove the smell then squeeze dry.
2. To prepare carrots: peel and soak in water for an hour, then shred. Do not soak shredded carrots – squeeze dry.
3. To prepare sauce: mix together plum sauce and peanut oil.
4. Arrange all ingredients on a plate. Garnish with the remaining roasted peanuts (chopped) and roasted sesame seeds, then serve with sauce drizzled over.
Recipe by Chef Franck Bruwier, Le Cordon Bleu Sunway.