Prosperity toss (yee sang)

Ingredients

• 100 g wonton wrappers, sliced 1 cm wide
• vegetable oil to deep fry
• ¼ cup (40 g) thinly sliced candied ginger
• 1 thumb sized piece (40g) grated fresh ginger
• ¼ cup (40 g) thinly sliced pickled ginger
• 2 tbsp (20 g) julienned red salted ginger *
• 2 tbsp (20 g) pickled onion, sliced finely
• 1 cup (100 g) shredded carrot
• 2 cups (100 g) shredded lettuce
• 1 cup (100 g) shredded green apple
• 1 cup (100 g) shredded cucumber
• 1 medium-large (180 g) turnip, shredded
• 200 g thinly sliced sashimi salmon
• 1 tbsp finely chopped coriander
• 3 green shallots, finely shredded
• ½ cup (75 g) sesame seeds, toasted
• ¾ cup (100 g) crushed roasted peanuts
• ½ tsp five spice powder
• ½ tsp pepper

Sauce

• ½ cup (150 g) Chinese plum sauce*  
• 1½ tbsp soy sauce
• 2½ tbsp sesame oil
• 2 tbsp warm water

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Instructions

Heat oil in a saucepan over medium heat until 180ºC. Deep-fry sliced wonton wrappers in small batches until golden and crisp (15–20 seconds per batch). Remove from oil with a mesh skimmer and drain on paper towel.

Arrange all salad ingredients and fried wonton wrappers on a large platter by colour, placing salmon pieces last. Scatter the vegetables with coriander, sesame, peanuts and spices.

Place ingredients for the sauce in a bottle and shake well to combine.  Pour sauce over salad in a circular motion. Traditionally, each guest tosses the salad with chopsticks whilst saying auspicious wishes for good prosperity during the coming year.

Note

• Red salted ginger and Chinese plum sauce are available from Chinese food stores.

Photography by Alan Benson. Styling by Michelle Noerianto.