Recipe Description
Usher in the Year of Rooster with a prosperity toss of the yee sang. This recipe was first published in Amy Beh’s column, Cook’s Nook.
Recipe Ingredient
- 60g carrot, shredded
- 60g Japanese cucumber, shredded
- 60g purple cabbage, shredded
- 60g cabbage, shredded
- 50g red capsicum, shredded
- 1 mango, unripe, peeled and shredded
- 1 stalk celery, shredded
- 80g yam bean, shredded
- 20g leeks, pickled and sliced*
- 20g red ginger, pickled and sliced*
- 20g papaya, pickled and sliced*
- 100g salmon slices, smoked and rolled to form a rose
- 2tbsp peanuts, roasted and coarsely ground
- 2tbsp sesame seeds, toasted
- 1tbsp candied mandarin (kat paeng); finely chopped,
- 1handful cornflakes
- For the sauce
- 4tbsp plum sauce
- 1tbsp apricot jam
- 1tbsp lemon juice
- 1tsp sesame oil
- pepper to taste
- Thickening
- 1tbsp cornflour mixed with 2 tbsp water
- *These can be storebought or homemade.
Instructions
- Mix all ingredients in a small saucepan and bring to a boil. Adjust the thickness of the sauce with the thickening. Cool.
- Arrange all the ingredients separately in a large platter with the salmon rose in the centre. Toss with the sauce, crushed peanuts, sesame seeds, kat paeng and cornflakes at the table. And don’t forget to toss in lucky wishes!
For the sauce
To serve
