| Main substances | Ginger, Carrot, Shallots, Garlic, Salt, Light soy sauce, White sesame paste, Red apple, Castor sugar, Rice wine vinegar, Bird’s eye chllies, Assorted lettuce leaves, Assorted cherry tomatoes, Crushed black peppercorns |
| Cuisine | Fusion |
| Course | Dip |
| Prep time | 10-Quarter-hour |
| Cook time | 0 minute |
| Serve | |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ¼ cup roughly chopped ginger
- 1 medium carrot, peeled and reduce into roundels
- 15-20 shallots
- 10-12 garlic cloves
- Salt to style
- 1 tablespoon light soy sauce
- 2 tablespoons white sesame paste
- 1 small red applepeeled, cored and reduce into 1 inch items
- 1 teaspoon castor sugar
- 1 tablespoon rice wine vinegar
- 2-3 hen’s eye chillies
- Assorted lettuce leaves to serve
- Assorted cherry tomato halves to serve
- Crushed black peppercorns
Method
- Put the carrot in a grinder jar, add shallots, garlic, ginger, salt, soy sauce, white sesame paste, apple, castor sugar, rice wine vinegar and hen’s eye chillies and grind to a tremendous paste. Transfer into an air tight jar.
- To serve, organize some assorted lettuce leaves on a serving plate. Add some cherry tomato halves, sprinkle crushed black peppercorns and drizzle a few of the dressing. Mix gently and serve.
