Tossed Char Siew & Lotus Root Salad

Recipe courtesy of award-winning culinary instructor, Mdm Lee Swee Har

200g char siew (roasted pork), cut into small pieces
1 green capsicum, seeded
1 yellow capsicum, seeded
200g lotus root
1 fritter, cut into pieces
2 red chillies, seeded and shredded

Salad Sauce Ingredients
4 tbsp KCT plum sauce
4 tbsp KCT lemon sauce
1 tbsp sugar
1 tbsp sesame oil
1 tbsp white vinegar
1 tsp salt
2 tbsp sesame powder
Mix the sauce ingredients well

1    Bring a pot of water to boil. Blanch green and yellow capsicum. Remove and drain before cutting into pieces.
2        Blanch lotus root. Remove and soak awhile in cold water. Drain then cut into thin slices.
3        Mix all ingredients well in a bowl before pouring over salad sauce.