- 600g salmon/tuna/king fish, thinly sliced sashimi style
- 200g white radish, (daikon) shredded
- 200g carrot, grated
- 200g green mango/ green papaya, shredded
- 4 spring onions, finely sliced
- 1 red chilli, finely chopped
- 75g pickled turnip, shredded
- 200g cucumber peeled, de seeded and shredded
- 200g pink grapefruit, peeled and separate the sacks
- 4 kaffir lime leaves, finely shredded
- 20g young ginger, finely shredded
- 100g deep fried wanton skins
- 70g roasted peanuts
- 300g plum sauce
- 1 tablespoon apricot jam
- 3 tablespoons lime juice
- 3 tablespoons honey
- 1 tablespoon sesame paste
- 1 teaspoon sesame oil
- 1/2 tsp salt or to taste
- 5g (1 teaspoon) Chinese five spice powder, put into a red packet
- 50g toasted sesame seeds, put into a red packet
Yu sheng is traditionally served on the 7th day of the New Year but it can be served any time over the New Year period.
Thanks to Connie Clarkson for sharing this recipe with us.
Combine the sauce ingredients together in a small saucepan, bring to a low boil and then remove the sauce from the heat and set aside to cool.
Arrange the salad ingredients attractively on a big, round serving platter.
To serve, pour the sauce over the yu sheng and sprinkle with five-spice powder and sesame seeds.
All dinner guests should toss the salad ingredients together for good luck.