Ingredients
- For Fried wonton strips:
- 1/2 cup of rice bran oil approximately, to fry the wonton
- 5 wonton wrappers or more, each cut into small strips
- Otherwise, can use 'ready to eat' crunchy fried noodles from supermarket
- Salad Ingredients:
- 1 or 2 lebanese cucumber
- 200g raw salmon, sashimi-grade
- 1 grapefruit
- 1 nashi pear
- Salad Dressing:
- 5 tablespoon Lee Kum Kee Plum Sauce
- 3 Tablespoon Obento rice wine vinegar
- 1-2 tablespoon grapefruit juice (from the salad ingredient above)
- 1 tablespoon grated garlic - only take its juice
- 1 tablespoon grated ginger - only take its juice
- Dash of sesame oil
- 1-2 teaspoon caster sugar
Method
- Heat up the rice bran oil in a small frying pan or deep fryer pan (if you have). One the oil is hot, cook the cut wonton strips until they are golden brown. Remove from heat, drain on paper towel. Repeat the process until all wonton strips are fried. This step is not required if you use the 'ready to eat' crunchy fried noodles from supermarket.
- Cut the cucumber, salmon and nashi pear into small dice around 1x1 cm or equal sizes so they look aesthetic to eat.
- For the grapefruit, peel off the skin. Look for the lines between each segment. Carefully hold the grapefruit in your hand and cut down between the lines and the segment. Repeat until all fruit segments finished and cut the grapefruit into 1x1cm.
- Squeeze the grapefruit for its juice and set aside in a separate bowl, as we will use it to make our dressing.
- Making the dressing:Combine both plum sauce and rice wine vinegar and then add the sugar. Continue adding grapefruit juice. Mix well and taste the sauce and ensure that they are well balanced for tanginess and sweetness. Add the juice of garlic and ginger for a bit of sharpness.Once you're happy with the final taste, add a dash of sesame oil.
- Traditionally you would place the cut salmon, pear, grapefruit and cucumber, fried wonton strips or 'ready to eat' crunchy fried noodles in little stacks on a plate, each item separate before drizzling over the dressing and tossing everything together. But if not serving traditionally, you can just add and mix on plate as you eat. This salad is incredibly refreshing and perfect for enjoying any time.
Product used in recipe
- LEE KUM KEE - LKK PLUM SAUCE 260G
