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 |
| Seaweed (plain) | some |
| Celery (shredded) | 75 gm |
| Chive | 1 stalk |
Seasonings:
| Salt | 1/3 teaspoon |
| Sugar | 1/4 teaspoon |
| Sushi Vinegar | 2 teaspoons |
Cooking Method:
| 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.
