Signifying abundance, this dish is the hallmark of any Lunar New Year feast. Guests surround it, chopsticks poised and ready to toss the salad while exchanging good wishes. The higher the toss, the more prosperous the year ahead.
Prosperity salad (yusheng)
A Lunar New Year staple.
- 30 mins preparation
- 2 mins cooking (plus pickling, cooling)
- Serves 6 - 8
Print
Ingredients
- Vegetable oil, for deep-frying
- 10 wonton wrappers (60gm)
- 10 green beans, trimmed, split
- 500 gm sashimi-grade salmon, cut into 5mm-thick slices
- 200 gm rice vermicelli noodles, soaked according to packet directions
- 1 ruby grapefruit or ¼ pomelo, segmented
- 50 gm daikon, cut into julienne
- 1 small carrot, cut into julienne
- ½ cup shredded Chinese cabbage, leaves only
- 2 baby red radishes, thinly slices
- Micro coriander and roasted, crushed peanuts, to serve
Pickled vegetables
- ½ cup shredded red cabbage
- 1 celery stalk, cut into 3cm batons
- 2 tsp caster sugar
Dressing
- 60 ml (¼ cup) plum sauce
- 1 tbsp rice vinegar
- 2 tsp maple syrup
- Juice 1 lemon
Method
- 1Fill 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.
- 2For pickled vegetables, place red cabbage and celery in separate bowls, scatter each vegetable with 1 tsp sugar and 2 tsp sea salt flakes; toss both to combine. Stand for 20 minutes to pickle. Squeeze moisture from red cabbage and celery and reserve separately.
- 3For dressing, whisk ingredients in a small bowl, season to taste and set aside.
- 4Blanch beans in a saucepan of boiling water until just tender (2-3 minutes); drain and refresh in iced water.
- 5To 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.
