Raw Salmon Salad



  • (40g) white sesame seeds, toasted
  • 3/4 tsp Chinese five-spice powder
  • Sunflower oil, to shallow-fry
  • 8 wonton wrappers (from Asian food shops and selected supermarkets)
  • 1 1/2 tbs very finely shredded ginger
  • 2 spring onions, shredded
  • 2 carrots, peeled, shredded
  • 200g daikon, peeled, shredded
  • 2 Lebanese cucumbers, shredded
  • 1/4 jicama (yam bean – optional, substitute extra daikon), peeled, shredded
  • 1 pomelo, peeled, cut into segments
  • 350g skinless sashimi-grade salmon, thinly sliced
  • 150g roasted unsalted peanuts, roughly chopped
  • 1/2 bunch coriander, sprigs picked


  • 300ml plum sauce
  • 2 1/2 tbsp runny honey
  • Juice of 4 limes
  • 1 1/2 tbs sesame oil


  • 1.
  • For the plum sauce, combine it with honey and set it on high heat. Stir often. It will become thinner after 4 minutes. Remove from the heat, add lime juice and sesame oil, then let it cool off.
  • 2.
  • Use a mortar and pestle to grind together sesame seeds and five-spice powder. Be careful not to make them too small.
  • 3.
  • Heat oil in a frying pan on medium-high. Add the wonton wrappers, turning halfway with a slotted spoon for 1-2 minutes or until they are golden and crispy. Remove them, add ginger, and fry for 1-2 minutes or until it is also golden. Drain the wontons and ginger on paper towels.
  • 4.
  • Meanwhile, place spring onion in a bowl of iced water and stand for 10 minutes to curl.
  • 5.
  • To serve, you will want to put all of the ingredients on a platter. Put the wontons next to the platter, and then scatter some fried ginger and sesame seed. Finally, put some plum sauce nearby for people who want it.