- 15 pieces of wonton skin
- 1 apple, grated
- 1/2 cup of seasoned Japanese seaweed salad
- 1 carrot, grated
- 1/2 cup of purple cabbage, shredded
- 1/2 cup of tobiko (fish roe)
- Sprinkling of peanuts, sesame seeds and five spice powder
- 3-4 segments of pomelo. Tear up the flesh into small pieces.
- 1 Asian pear, grated
- 1/4 cup coriander leaves. Leave this out if nobody likes coriander.
- Raw salmon slices
- For the sauce - mix together juice of 1 lime, 5 tbsp of Hoisin Sauce, 5 tbsp of Plum Sauce, 3 tbsp of water and some sesame oil
- First, we'll prep the wonton skin. Cut 15 pieces of wonton skin into small rectangles. At the same time, heat a small pot of oil to fry the wonton skin. When the oil is hot enough, drop small batches of wonton skin rectangles into the pot. It'll puff up almost immediately. It only takes a minute or two to puff up and turn golden brown if the oil is hot enough. Dish out into a paper towel lined bowl and set aside for the crispy wonton skin to drain and cool. These are the 'gold bars' in your yee sang.
- Prepare the sauce and set aside.
- When all the ingredients are prepared, arrange them on a large plate or tray with contrasting colours arranged side by side. Add the crispy wonton skin and peanuts last so that they'll stay crispy.
- Set out chopsticks for everyone on the table and when ready to eat, drizzle the sauce over the salad and toss in unison. It's auspicious to shout out your wishes for the year while tossing the yee sang. Then, dish out to serving plates and enjoy every last bit of the yee sang.
Product used in recipe
- Lee Kum Kee - Plum Sauce
- Lee Kum Kee - Hoi Sin Sauce