How to make it
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.
Wash shredded carrots and white radish until the bitter taste is removed.
Remove excess water and set aside.
Shred 2 pcs of abalone, mix all the dressing ingredients, stir well and set aside.
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”.
Washing shredded carrots and white radish can help remove the bitter taste.