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Yu Sheng

Yields1 Serving

  cup plum sauce
 1 tbsp sesame oil
 12 tbsp water
 2 ripe avocados, sliced into thin strips
 1 cup daikon, finely shredded
 1 carrot, peeled, finely shredded
 1 large cucumber, peeled, finely shredded
 1 cup green papaya or mango, finely shredded
  cup pickled ginger
 ½ cup spring onion, finely sliced
 23 kaffir lime leaves, finely shredded
 3 sprigs coriander leaves
 150200 g sashimi salmon or smoked salmon
 10 wonton wrappers, cut into thin strips, deep fried until golden
 ½ cup crispy noodles, optional
 ¼ cup roasted peanuts, crushed
 1 tsp roasted white sesame seeds
 ¼ tsp five spice powder
 ¼ tsp white pepper
 1 lime, to serve
 2 tbsp onion oil or avocado oil

Combine the plum sauce, sesame oil and water in a bowl.


Arrange all the fresh ingredients onto a large platter with the sashimi. Place the crispy wontons, crispy noodles, peanuts and, sesame seeds, five spice powder in little dishes around the platter.


To serve, guests can add these ingredients over the salad then spoon over the dressing, lime, oil and let everyone mix with chopsticks.