Finished product from top clockwise, smoked salmon, jelly fish, fried wan tan skins, mooli, pomelo, coriander leaves, fried shallots and mooli with red cabbage with pickled ginger in the middle
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I drained the fried cabbage in a metal sieve. I tried to do “seaweed”like you get in Chinese takeaways in Britain but didn’t get it crisp. Something to work on for next year..image

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grating’s fine if you have a tefal 🙂

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I have muslins left over from when the children were young and used one to squeeze the water out of the mooli before I deep fried it

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I was really excited to find red colouring in Wiesbaden but it needed most of the bottle to colour the mooli.

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