Lahng poon

Lahng poon

Cold hors d’oeuvre

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

If tinned abalone is unavailable, use frozen. Thaw partially and slice while still semi-frozen.

Ingredients

Quantity Ingredient
455g tinned abalone, rinsed, drained and thinly sliced
2 dried chinese sausages
1/2 quantity Hung shiu doong gwoo, thinly sliced
200g Cha shiu, thinly sliced
1 chicken breast fillet, cooked and thinly sliced
6 Cha yip dahn, quartered
1 large cucumber, thinly sliced
1 daikon, thinly sliced

Marinade

Quantity Ingredient
80ml light soy sauce
1 tablespoon sugar
1 tablespoon chinese wine or dry sherry
1 tablespoon sesame oil
1/2 teaspoon fresh ginger, finely grated

Method

  1. To make the marinade, combine all of the ingredients in a bowl and stir well to combine.
  2. Put the abalone into the marinade and toss to coat, then set aside to marinate for 2 hours. (If using fresh abalone, cook briefly in a steamer for 5 minutes before marinating.)
  3. Steam the sausages for 10 minutes, or until plump. Allow to cool and then thinly slice on the diagonal.
  4. Drain the abalone and reserve the marinade.
  5. To serve, arrange the ingredients on a large serving plate and serve the marinade in a small bowl as a dip.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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