Vegetarian Yee Sang or Mixed Vegetable Salad
100g white radish, shredded
100g carrot, shredded
100g mango, shredded
50g spring onions, shredded
1 red chilli, shredded
75g pickled papaya, shredded
6 pickled leeks, shredded
100g pomelo wedges, peeled and separate the sacs
4 kaffir lime leaves, finely shredded
20g young ginger, finely shredded
1 pair yao char kwai, sliced thinly and deep-fried until crispy
100g sweet potato, finely shredded
50g toasted sesame seeds
70g roasted peanuts, pounded
Sauce ingredients (cook and cool)
300g plum sauce
1 tbsp apricot jam
3 tbsp lime juice
3 tbsp honey
1 tbsp sesame paste
1 tsp sesame oil
1/2 tsp salt or to taste
10g Chinese five spice powder, put into a red packet
Deep-fry shredded sweet potatoes in hot oil until crispy. Drain. Add sliced yao char kwai pieces to the hot oil. Deep-fry until lightly golden and crispy. Remove from oil and drain well on crushed kitchen paper.
Combine the sauce ingredients in a small saucepan. Bring to a low simmering boil. Leave aside to cool completely before use.
Arrange the shredded ingredients attractively on a big, round serving platter.
To serve, pour the sauce over the yee sang and sprinkle the with five-spice powder.
Add a sprinkling of sesame seeds and roasted peanuts.