Wineshark Home Cooking - New Year Shredded Salad with Abalone and Jellyfish 鮑撈起

Ingredients (for 4):

• Jellyfish - 200g
• Roasted duck - 100g
• Salted chicken - 100g
• Canned abalone - 1
• Celery - 100g
• Carrot - 100g
• Melon - 120g
• Pear - 120g
• Japanese sesame sauce - 80g
• Thai sweet chili sauce - 80g
• Sesame oil - 2 tsp

Procedures:

1. Cut the celery into strips.

2. Peel the carrot and cut into strips.

3. Put both celery and carrot in boiling water to blanch briefly, then remove and soak in iced water. Drain dry for later use.

4. Cut the salted chicken into strips.

5. Cut the roasted duck into strips.

6. Mix the instant jellyfish with the included sauce for later use.

7. Peel the pear and cut into strips.

8. Cut the melon into strips.

9. Mix Japanese sesame sauce with Thai sweet chili sauce and sesame oil. 

10. Place the jellyfish in the middle of the serving plate.

11. Place all the other ingredients on the plate. 

12. Put the abalone in the middle and drizzle with the sauce to serve.

13. Serve.