Goi Bong Sung (Water Lily Stem Salad with Shrimp and Beef)

Method

1. Rinse 200g beef, slice it thinly, season with 1 tablespoon seasoning powder, 1/3 teaspoon ground pepper and 1 teaspoon sesame oil, toss well and marinate for 15 minutes.
2. Rinse 200g shrimp, boil until just cooked, then peel.
3. Peel the carrot, cut it into lengths and shave it thinly, then soak it in 200ml vinegar so it turns crisp and seasoned.
4. Mix a basin of water with 1 teaspoon coarse salt. Peel the outer skin from 500g water lily stems, cut them into two finger lengths, soak in the salted water for 10 minutes, then lift out and drain.
5. Heat 1 tablespoon garlic oil in a pan and stir fry the beef for about 5 minutes until cooked, then lift it onto a plate.
6. Mix the dressing: stir 100ml vinegar, 180g kOBE Monk Fruit Blend and 1 teaspoon salt in a bowl until dissolved, then slice in 1 chili.
7. Squeeze the water lily stems firmly dry, put them in a bowl with the carrot, pour over the dressing, toss and leave for 5 minutes to absorb.
8. Add the shrimp, Vietnamese coriander and beef, toss thoroughly and arrange on a plate.

Tips

• Water lily stems squeezed completely dry keep the plate dry, with no liquid pooling underneath.
• About 10 minutes in vinegar is right for the carrot, as longer soaking softens it and drains the color.
• kOBE Monk Fruit Blend dissolves slowly, so the dressing is stirred, rested for 5 minutes and stirred again before it goes over the salad.
• Tossing right before serving keeps the greens crisp, since an early toss draws out their water.
• Beef cooled completely before tossing keeps the stems firm, as warm meat softens them.