Assorted Sweet Potatoes with Sushi Vinegar
Traditional Chinese Ingredients are prepared in Western style. High-fibre sweet potato is lightly flavoured, meeting the "three low one high" healthy requirement.
Ingredients (Serve 4):
|Yellow-coloured Sweet Potato||150 gm|
|Red-coloured Sweet Potato||150 gm|
|Minced Garlic||1 teaspoon|
|Celery (shredded)||75 gm|
|Sushi Vinegar||2 teaspoons|
|1.||Peel, shred and blanch the sweet potatoes then rinse in cold water. Season with salt, sugar, sushi vinegar and minced garlic. Set aside.|
|2.||Divide the shredded red-coloured sweet potatoes in 6 portions and shape in equal cones. Sprinkle with seaweed.|
|3.||Combine the shredded celery and yellow-coloured sweet potatoes, mix well. Roll into a cone shape. Garnish with chive and serve.|
This recipe is provided by Choi Fook Royal Banquet.