It’s the time of the year when business folk, enterprises and employees wrap up the business year. Annual company dinners are usually enjoyed before Chinese New Year to mark a successful year of abundant harvest or business income.
It’s the time of the year when business folk, enterprises and employees wrap up the business year. Annual company dinners are usually enjoyed before Chinese New Year to mark a successful year of abundant harvest or business income.
Sure, pre-packed Lou Sang can be bought from the supermarket or ordered from a restaurant, but nothing beats a homemade Lou Sang made with fresh ingredients. We at QL Kitchen have opted for a Lou Sang with fresh ingredients, topped with crispy MUSHROOM Imitation Crab Stick strands. It may take more time, but it is certainly worth the effort made with love!
Crispy MUSHROOM Imitation Crab Sticks strands add a savoury seafood flavour in place of the normal crackers that come in the pre-packed Lou Sang. If you are unable to prepare the Lou Sang from scratch, you can always just deep fry the crab stick strands and sprinkle on top of the pre-packed Lou Sang from the supermarket.
Ingredients
| 4 - 5 sticks | MUSHROOM Imitation Crab Stick | |
|---|---|---|
| Sufficient cooking oil for deep frying MUSHROOM Imitation Crab Stick | ||
| 100 g | salmon sashimi, sliced thinly | |
| 1 | medium carrot, finely grated or shredded into thin strips | |
| ½ | medium white radish, finely grated or shredded into thin long strips | |
| 4 pieces | Chinese green lettuce leaves, shredded | |
| 1 | green apple (finely grated or shredded into thin long strands and soaked in salt water to prevent browning) | |
| 1 | medium green mango, finely grated or shredded into thin long strands | |
| 2 slices | pomelo flesh, sacs separated | |
| 1 | medium Chinese pear, shredded (optional) | |
| 2 - 3 stalks | spring onion, shredded | |
| 3 - 4 stalks | coriander leaves (leaves only) | |
| 4 tbsp | pickled ginger, shredded | |
| 50 g | toasted groundnuts, chopped or ground coarsely | |
| 10 g | toasted sesame seeds | |
| 2 - 3 tsp | sesame oil or vegetable oil | |
| ½ | lime, cut into wedges | |
Seasoning: | ||
| ¼ tsp | white pepper powder (or to taste) | |
| ¼ tsp | cinnamon powder (or to taste) | |
Lou Sang Sauce (Mixed Together): | ||
| 4 tbsp | plum sauce | |
| 3 tbsp | lime juice | |
| 2 tbsp | honey or malt syrup (or to taste) | |
Method
- Tear MUSHROOM Imitation Crab Sticks into thin long strands and deep fry with cooking oil until brown and crispy. Drain on paper towels, cool and keep in an air-tight container.
- Soak shredded carrot and radish in ice water for about 5 minutes (for extra crunchiness). Squeeze out the access water and place onto the centre of a large round serving plate.
- Arrange shredded lettuce, green apple, Chinese pear, pomelo, pickled ginger, coriander and spring onion around the centre pile of carrot and radish.
- Arrange salmon sashimi on or surrounding the centre pile.
- To serve, squeeze lime juice over the sashimi. Pour sesame oil and the sauce over the arranged ingredients. Sprinkle five-spice powder, sesame seeds, peanuts and fried MUSHROOM Imitation Stick strands.
- Toss using chopsticks, as high as possible while saying ‘prosperity greetings’ out loud to wish everyone for the year.
QL Kitchen tips:
Crispy MUSHROOM Imitation Crab Stick strands can be kept in an air-tight container for 2 days, after that they may turn soft so use them up as soon as possible.
To find out more about MUSHROOM products and where to purchase, click here.
