Recipe for Fatigue | Huiji Jade Spinach Rolls
by Chef Lisa Leong
Spinach – 1 kg
Toasted sesame seed – 4 to 5 tbsp
Tahini – 2 tbsp
Dijon mustard – 2 tbsp
Rice vinegar – 2 tbsp
Huji Waist Tonic – 2 tbsp
Chicken seasoning – 1 tbsp
Water – 4 to 5 tbsp
- Mix 2 tablespoons each of Tahini , mustard sauce, rice vinegar, Huiji Waist Tonic and a tablespoon of chicken seasoning together with sufficient warm water into a smooth paste.
- Wash and blanchthe spinach, drain water thoroughly and twistedspinach into tight Swiss rolls shapes, then cut the compact rolls into about 1 1/2 inches segments.
- Dip the cut ends of the segment rolls into Tahini sauce mixtures and then dip into the toasted sesame seeds, coating a thin layer of sesame seed on the surface. Serve with Tahini Huiji Waist Tonic sauce topping.