Vietnamese Lotus Stem Salad with KANI KANI (Goi Ngo Sen)


Vietnamese Lotus Stem Salad with KANI KANI (Goi Ngo Sen)

Ingredients
1 pcs of “HIPPO” Original Recipe Frozen Dough | 1/2 cup of Crab Stick | 3 cups of lotus stem (sliced diagonally) | 4 pcs of boiled prawns | 1/4 cup of sliced grilled pork | 3 heads of shallots (thinly sliced) | 3 tbsp of chopped carrot | 1/4 cup of peppermint | 2 tbsp of fried peanuts | 3 cups of vegetable oil for deep frying?

Direction
1. Fry “HIPPO” Original Recipe Frozen Dough over medium heat; fold into basket shape using a ladle, until golden brown. Scoop out and drain.
2. Place lotus stem, Crab Stick, boiled prawns, grilled pork, shallots, carrots on the fried “HIPPO” Original Recipe Frozen Dough (no.1), pour the spicy dipping sauce, sprinkle with peppermint and peanuts.

Ingredients for Spicy Dipping Sauce?
3 tbsp of fish sauce | 1 tbsp of ground garlic | 3 tbsp of sugar | 1 tbsp of vinegar | 1 tbsp of lime juice | 1 tbsp of minced red chilies??

Direction
Mix and heat fish sauce, sugar and vinegar until sugar dissolved. Once boiled, add garlic and chilies. Simmer, then add lime juice and stir well.

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