Assorted Sweet Potatoes with Sushi Vinegar

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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 Potato150 gm
Red-coloured Sweet Potato150 gm
Minced Garlic1 teaspoon
Seaweed (plain)some
Celery (shredded)75 gm
Chive1 stalk
Salt1/3 teaspoon
Sugar1/4 teaspoon
Sushi Vinegar2 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.