Salmon Chinese

Raw salmon prosperity salad

Name: Super healthy raw salmon prosperity salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: /chinese
Ingredients: 1/3 cup (50g) white sesame seeds, toasted; 3/4 tsp Chinese five-spice powder; Sunflower oil, to shallow-fry; 10 wonton wrappers (from Asian food shops and selected supermarkets); 1 1/2 tbs very finely shredded ginger; 3 spring onions, shredded; 2 carrots, peeled, shredded; 200g daikon, peeled, shredded; 2 Lebanese cucumbers, shredded; 1/4 jicama (yam bean – optional, substitute extra daikon), peeled, shredded; 1 pomelo, peeled, cut into segments; 400g skinless sashimi-grade salmon, thinly sliced; 150g roasted unsalted peanuts, roughly chopped; 1/2 bunch coriander, sprigs picked; 350ml plum sauce; 2 1/2 tbs runny honey; Juice of 4 limes; 1 1/2 tbs sesame oil

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by Leanne Kitchen

Cookbook author, food and travel writer

Mar 15, 2018

“A popular Lunar New Year dish in Malaysia and Singapore. The Mandarin translation means ‘prosperity toss’. Ingredients are tossed at the table using chopsticks to shouts of ‘auspicious wishes’ from diners. The higher the toss, the better.” – Leanne Kitchen

1/3 cup (50g) white sesame seeds, toasted
3/4 tsp Chinese five-spice powder
Sunflower oil, to shallow-fry
10 wonton wrappers (from Asian food shops and selected supermarkets)
1 1/2 tbs very finely shredded ginger
3 spring onions, shredded
2 carrots, peeled, shredded
200g daikon, peeled, shredded
2 Lebanese cucumbers, shredded
1/4 jicama (yam bean – optional, substitute extra daikon), peeled, shredded
1 pomelo, peeled, cut into segments
400g skinless sashimi-grade salmon, thinly sliced
150g roasted unsalted peanuts, roughly chopped
1/2 bunch coriander, sprigs picked

Plum sauce dressing

350ml plum sauce
2 1/2 tbs runny honey
Juice of 4 limes
1 1/2 tbs sesame oil

Method

1.

For the plum sauce dressing, combine plum sauce and honey in a small saucepan over medium-high heat and cook, stirring often, for 4 minutes or until reduced slightly. Remove from heat, stir in lime juice and sesame oil, and set aside to cool.
2.

Using a mortar and pestle, pound sesame seeds and five-spice powder until coarsely ground.
3.

Heat 3cm oil in a frypan over medium- high heat. When hot, in batches, shallow- fry wonton wrappers, turning halfway, for 1-2 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towel. Add ginger and shallow-fry, stirring occasionally, for 1-2 minutes or until golden. Remove with a slotted spoon and drain on paper towel.
4.

Meanwhile, place spring onion in a bowl of iced water and stand for 10 minutes to curl. Drain.
5.

To serve, place all ingredients except wontons, plum sauce and ginger in separate piles on a platter. Scatter with fried ginger and a little sesame seed mixture. Serve with wontons, plum sauce and remaining sesame seed mixture.