INGREDIENTS
- (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
PLUM SAUCE DRESSING
- 300ml plum sauce
- 2 1/2 tbsp runny honey
- Juice of 4 limes
- 1 1/2 tbs sesame oil
METHOD
- 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.
