"Yusheng" - Prosperity Toss Salad

 

 

Ingredients:

Vegetable oil, for deep-frying

10 wonton wrappers

10 green beans, trimmed, split

500g sashimi fillet, cut into 5mm-thick slices

200g rice vermicelli noodles, soaked according to packet directions

1 ruby grapefruit, segmented

50g daikon, julienned

1 small carrot, julienned

½ cup shredded Chinese cabbage, leaves only

2 baby red radishes, thinly sliced

Micro coriander and roasted, crushed peanuts, to serve

Pickled vegetables

½ cup shredded red cabbage

1 celery stalk, cut into 3cm batons

2 t caster sugar

2 t sea salt flakes

2 t rice vinegar

Dressing

¼ C plum sauce

1 T rice vinegar

2 t maple syrup

Juice 1 lemon

 

Method:

1.      Fill a wok a third full with oil and place over medium-high heat until 180˚C. Fry wonton wrappers in batches, turning occasionally, until golden and crisp (30 seconds). Drain on paper towel; season with salt and break into 3cm shards.

2.      For pickled vegetables, place red cabbage and celery in separate bowls, scatter each vegetable with half the sugar, salt flakes and vinegar; toss both to combine. Stand for 20 minutes to pickle. Squeeze moisture from red cabbage and celery and reserve separately.

3.      For dressing, whisk ingredients in a small bowl, season to taste and set aside.

4.      Blanch beans in a saucepan of boiling water until just tender (2-3 minutes); drain and refresh in iced water.

5.      To assemble, arrange beans, salmon, vermicelli, grapefruit, daikon, carrot, Chinese cabbage, radish and pickled red cabbage and celery on a large platter. Drizzle over half of the dressing and scatter with coriander and peanuts. Serve with crisp wonton wrappers and remaining dressing.

 

 

Recipe adapted from gourmettraveller.com.au

Serves 6-8.

 

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