Yee sang, Chinese salad (aka 'prosperity toss')
A tasty combination of crunchy vegetables, crisp wontons and sashimi.
Servings: 2 - 4 (2 as lunch, 4 as app)
- 3 tablespoon vegetable oil approx, for frying - use more if needed
- 5 wonton wrappers each cut into 5 strips
- ½ cup cucumber , approx ¼ large cucumber
- 1 carrot medium
- 1-2 spring onions/scallions
- ½ cup watermelon radish (or turnip, as you prefer/have)
- 1 cup lettuce shredded
- ¼ lb sashimi-grade salmon
- 2 tablespoon pickled ginger
- 2 tablespoon plum sauce (or hoisin if not available)
Warm a little vegetable oil in a small skillet so that you have a layer around ¼in/6mm deep (you can also deep fry if you have a deep fryer). Once the oil is hot, cook a few strips of wonton wrappers at a time, making sure not to overcrowd the pan. Keep a close eye as they cook quickly and can easily get too brown or burn if left too long. Turn as they start to brown to cook the other side then remove and drain on kitchen paper/paper towel. Repeat with all of the strips of wonton.
Cut the cucumber, carrot, spring onions and watermelon radish into chunks around 2in/5cm long then cut each into thin strips ('julienne'). This is often easiest by cutting into slices then cut each slice.
Place each of the vegetables in a pile around your serving plate, each vegetable separate. Cut the salmon into thin strips as well and place this on the plate as well, along with the crispy wonton strips. Put the pickled ginger in the middle.
You can serve like this and mix together, as is the tradition, or else you can serve it mixed, with the dressing either over the top or mixed through.
Calories: 386kcal | Carbohydrates: 28g | Protein: 14g | Fat: 24g | Saturated Fat: 17g | Cholesterol: 32mg | Sodium: 279mg | Potassium: 681mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5335IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 1.7mg