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.

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