• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 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

Instructions

  1. 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.
  2. Combine the sauce ingredients in a small saucepan. Bring to a low simmering boil. Leave aside to cool completely before use.
  3. Arrange the shredded ingredients attractively on a big, round serving platter.
  4. To serve, pour the sauce over the yee sang and sprinkle the with five-spice powder.
  5. Add a sprinkling of sesame seeds and roasted peanuts.

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