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See all pandamartsSweet and Savoury Yee Sang Recipe
Yee Sang is a tasty salad symbolising prosperity and is often eaten during Chinese New Year celebrations. However, with our Yee Sang recipe, you can make this dish whenever you want! A delicious and colourful dish, this salad is made with julienned carrots, sweet potatoes, white radish and many more for a sweet, savoury and crunchy bite. The fun part? Toss the salad with your family and friends. The higher you go, the better the new year!
Meal: Appetiser
Cuisine: Chinese
Preparation time:
Cooking time:
Total time:
Yield: 16 servings
Ingredients
For the salad:
- 150g wonton wrapper (square)
- 1 orange sweet potato
- 1 purple sweet potato
- 710ml vegetable oil
- ⅓ red pomelo
- 2 carrots
- 1 white radish
- 1 cucumber
- 1 bunch coriander
- 375g jellyfish, instant natural
- 80g pickled ginger
- 4 tbsp peanuts, toasted
- 2 tbsp sesame seeds, toasted
- 500g salmon
For the salad dressing:
- 400g plum sauce
- ½ tsp Chinese five-spice powder
- ½ tsp white pepper7
- 2 tsp sesame oil
- 2 tbsp hoisin sauce
- 1½ lemon, juiced
Equipment
- 1 pair of kitchen scissors
- 1 large plate
- 1 peeler
- 1 3mm julienne slicer
- 1 wok
- 1 slotted spoon
- 1 1.6 mm julienne slicer
- Paper towels
- 1 small pan
- 1 small microwavable bowl
- 1 microwave
- 1 large shallow platter
Directions
For the salad:
- Cut the wonton wrappers with a pair of kitchen scissors into 6 rectangular strips. Place the wrappers on a large plate.
- Peel the orange and purple sweet potatoes. With a 3mm julienne slicer, slice the sweet potatoes.
- Heat the vegetable oil in a wok and deep fry the wonton wrappers. Once golden brown, quickly remove the wrappers from the oil with a slotted spoon and set them aside.
- Deep fry the julienned orange and purple sweet potatoes in the same oil. Cook in batches to prevent the potatoes from sticking together. Set aside.
- Peel the pomelo and remove the pith. Break the fruit apart by separating the pink pulp. Try not to break the juice sacs. Set aside.
- Peel and slice the carrots with a 1.6 mm julienne slicer.
- Then, peel and slice the white radish with a 1.6 mm julienne slicer as well. With your hands, squeeze the radish to remove excess water. Place the radish on paper towels until you are ready to assemble the dish.
- Repeat step 7 with the cucumbers.
- Wash the coriander leaves and tear off the leaves.
- Prepare the jellyfish. Drain the liquid, mix in the packet seasonings and set aside.
- Remove the liquid from the pickled ginger and leave it to dry on paper towels.
- On a small pan, toast the crushed peanuts and sesame seeds until there is a nutty aroma. Set aside.
- Slice the salmon into thin slices. Keep the salmon in the fridge until you are ready to assemble the dish.
For the salad dressing:
- Add the plum sauce, Chinese five-spice powder, white pepper, sesame oil, hoisin sauce, and lemon juice in a small microwavable bowl. Mix until combined.
- Microwave for 1 minute and set aside to cool.
Assembly:
- Prepare a large shallow platter.
- Arrange crispy dumpling strips, shredded vegetables, pomelo, coriander, jellyfish and pickled ginger on the platter.
- Place the salmon in the centre and sprinkle the toasted peanuts and sesame seeds.
- Pour the salad dressing over the salad.
Yee Sang Tips
Our Yee Sang recipe takes quite a bit of work to make as there are many ingredients to prepare. However, we guarantee this dish is worth it. Here are a few tips you should keep in mind when making our Yee Sang recipe:
- Separately pack the wonton wrappers, fried sweet potatoes, peanuts, sesame seeds, and salmon if you plan to eat this dish later.
- You can swap the salmon with soy fish and remove the jellyfish to make a vegetarian Yee Sang.
- Add more lemon juice to the salad dressing if you like tangy flavours.