Lotus roots 400g
Pear 1 piece
Red chili 1 piece
Green chili 1 piece
Wild celery as needed
Red dates 4 pieces
White sesame 1 table spoon
Sweet rice flour 1 cup
Chili powder as appropriate
Salt as appropriate
Vinegar little
Method:
Mix the sweet rice flour with water and cook until slightly thickened over low heat. Set aside.
Peel, pit and shred pear. Wash, pit and shred red chili and green chili. Pit and shred the red dates. Cut wild celery into short sections and scald. Set aside.
Wash lotus roots and cut the nodes. Soak in the vinegar for 3 minutes and slice to 2 – 3mm thin pieces.
Combine all ingredients in a bowl. Pour in the sweet rice flour water, chili powder and salt. Mix well and marinate until well flavoured
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