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
- 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.
