Private Kitchen’s “Lo Hei” with Hydroponic Baby Leaf

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Private Kitchen’s “Lo Hei” with Hydroponic Baby Leaf

Ingredients

Hydroponic baby leaf 150g

Salmon sashimi 200g

Shrimps 100g

Grapefruit 60g

Carrot 50g

Green cucumber 50g

Green pepper 50g

Red pepper 50g

White radish 50g

Sweet and sour olio 60g

Purple cabbage 50g

Fried taro 40g

Toppings

Japanese salmon roe appropriate amount

Fried diced peanut 20g

Fried sesame 8g

Crispbread 20g

Seasonings:

Flaxseed sauce 110g

Wasabi 1/4 piece

Dark soy sauce a little

Light soy sauce 8g

Sugar 3 teaspoon

Procedures

1. Cut salmon into slices and then set aside. Boil the shrimps, then remove the shells and cut them into halves. Wash, skin and shred the remaining ingredients.

2. Spread out the hydroponic baby leaves on a plate, then carefully arrange the shredded ingredients according to color on the baby leaves. Next, place the sliced salmon, sliced shrimps and salmon roe on top of the ingredients, and sprinkle with some fried diced peanuts, sesame and crisps.

3. Add in the seasoning and mix the ingredients with chopsticks while eating.

Tip:

Other ingredients can be used for this recipe according to your own preference.