Ingredients for 2 persons
50 gm assorted lettuces
10 nos poached prawns medium size
1 no orange
2 pinch orange rind – fine threads

For the dressing
2 tbsp freshly squeezed orange juice
2 tbsp freshly squeezed lemon juice
2 tbsp virgin olive oil
Salt and pepper powder to taste

Method
1. Peel the orange with a very sharp knife removing the rind and also the white pith and then segment the orange. Keep aside.
2. For the dressing combine the olive oil, orange juice and lemon juice in a kitchen bowl, add a pinch of salt and pepper and whisk vigorously with a wire whisk.
3. Pour this sauce over the lettuces just before serving and toss gently to coat and mix
4. Place this ready mixed salad on two serving plates, arrange 5 poached prawns on each plate.
5. Garnish with the orange segments, sprinkle a pinch of orange rind threads over the salad and you are ready to serve.

Ingredients:
500g pork/chicken (with a little fat attached)
1 bulb of garlic, diced
1 Bombay onion, diced
1 tbsp chopped spring onion
10 pieces water chestnuts, diced
1 egg
1 large piece bean curd sheet, cut into 14×7 cm each piece

Seasoning:
½ tsp pepper
2-3 tsp five-spice powder (ng heong fun)
1 tbsp sugar
3 tbsp light soya sauce
1 tbsp oyster sauce
2 tsp sesame oil
2 tbsp corn flour or sweet potato flour

Dipping sauce:
4-5 tbsp Thai sweet chilli sauce
3 tbsp Tomato ketchup
1 tsp lime juice
2 pieces of peanut candy (optional)
Sugar to taste

Method:
1. Cut the pork or chicken into small strips.
2. Combine meat, water chestnuts, onion, seasoning and egg in a mixing bowl. Mix well. Add spring onion to mixture. Marinate meat for at least 1 hour or preferably several hours in the fridge.
3. Put 1-2 tbsp marinated mixture onto each bean curd skin piece. Form into a long roll. Roll up tightly and twist both the ends.
4. Steam rolls for 5 to 8 minutes. Remove, leave it to cool.
5. In a wok, heat the vegetable oil to 350°F. Fry the rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels.
6. Cut roll into slices and serve with dipping sauce.

Tip: You can keep Lobak in the deep freezer after steaming, deep fry before serving.