How to make it

1. Rinse the shredded taro and sweet potato under the running water, until the water becomes clear.
   Drain and deep-fry them with 150°C hot oil, over low heat until golden, remove and set aside.
2. Wash shredded carrots and white radish until the bitter taste is removed.
   Remove excess water and set aside.
3. Shred 2 pcs of abalone, mix all the dressing ingredients, stir well and set aside.
4. In the middle of a big plate, put half of the shredded white radish and shredded carrots on the bottom. 
   Put whole abalones on top.
   Spread other ingredients neatly on sides. 
   Pour the pre-mixed dressing and seasoning over the ingredients. Serve and ready for “Lo Hei”.
   Tips：
   Washing shredded carrots and white radish can help remove the bitter taste.