Prosperity Salad (Yusheng)

chinese soy sauce sesame seed sesame oil cinnamon salmon fish salad cucumber pear carrot grapefruit daikon bell pepper ginger chinese new year

Simone Tong

8 servings

Source

Ingredients

¼ cup plum sauce

2 Tbsp. low-sodium soy sauce

1 Tbsp. toasted sesame seeds

1 tsp. Chinese five-spice powder

1 tsp. toasted sesame oil

½ tsp. ground cinnamon

Kosher salt

Vegetable oil (for frying; about 4 cups)

10 square wonton wrappers, cut into ½"-thick strips

4 oz. best-quality salmon, thinly sliced, or 4 oz. sliced smoked or cured salmon

2 medium cucumbers (any kind), cut into matchsticks

2 Asian pears, thinly sliced

2 grapefruit or 1 pomelo, peeled, segmented

1 large carrot, peeled, cut into matchsticks

1 medium daikon, peeled, cut into matchsticks

1 bell pepper (any color), cut into matchsticks

3 Tbsp. pickled ginger

Method

Whisk plum sauce, soy sauce, sesame seeds, five-spice powder, sesame oil, and cinnamon in a medium bowl; season sauce with salt and set aside.

Pour oil into a large skillet to come about halfway up the sides. Heat over medium-high and add 1 wonton strip (this will be your tester to ensure oil is hot). Once wonton begins to sizzle around the edges and starts to shrivel, the oil is hot enough (if you have a deep-fry thermometer, it should register around 350°).

Working in batches, fry wonton strips until golden and crisp, 30–45 seconds. Using a slotted spoon, transfer to paper towels to drain.

Place salmon in the center of a large platter. Arrange cucumbers, pears, grapefruit, carrot, daikon, bell pepper, ginger, and fried wonton strips around salmon. Drizzle reserved sauce over and toss together with your guests before serving.