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Receta YU SANG - CHINESE NEW YEAR SALAD
by Linda Tay Esposito

YU SANG - CHINESE NEW YEAR SALAD

When Chinese New Year comes around in Malaysia and Singapore, one cannot escape the symbolic dish of Yu Sang. When I was a corporate banker in Kuala Lumpur (in my previous life), we would take our customers out for Yu Sang lunch, and Yu Sang dinner during CNY. If it was served for breakfast, we would have taken them out for Yu Sang breakfast, too! When I got home, my mom would ask "We have to have Yu Sang!" Yu Sang, Yu Sang everywhere!

In the Cantonese dialect, “Yu Sang” is literally translated as raw fish. The words sound like the words for "abundance and growth". This dish is also sometimes referred to as “Lo Hei” which sounds like "growth in business undertaking". So when we do the "Yu Sang", we are wishing our colleagues, friends and family, at the start of a new year, lots of prosperity, good luck and good business.

Tip: To create the beautiful vegetable julienne spirals, use a Japanese spiral mandoline. I recommend the Benriner brand. Sur La Table and if you are in San Francisco, Kamei on Clement Street, carry the spiral mandoline.

PS: Don't forget the red packet!

Calificación: 5/5
Avg. 5/5 2 votos
Tiempo de Prep: Malaisia Malaysian
Tiempo para Cocinar: Raciónes: 10

Ingredientes

  • 8 pieces of wonton skin, cut into 1 1/2 X 3/8 X 3/8 strips
  • 1 cup canola oil for frying
  • ½ cup roasted peanuts, crushed coarsely
  • 1 tablespoon black sesame seeds, toasted
  • 2 tablespoon white sesame seeds, toasted
  • 2 carrots, peeled, shredded to make 2 cups
  • 1 large white radish/ daikon, peeled, shredded to make 2 cups
  • 1 small green papaya, peeled, shredded to make 2 cups
  • 2 springs scallions, julienned 2-inch to make 1 cup
  • ½ bunch cilantro leaves, makes 1 cup
  • ½ cup Japanese pickled leeks/rakkyo zuke, sliced thinly
  • ½ cup of Japanese pickled ginger, sliced thinly
  • 1 pomelo, peeled, membranes, seeds and pith removed
  • 3/4 lb fresh ahi tuna, sliced thinly
  • 1¼ cup of Asian plum sauce (Lee Kum Kee brand preferred)
  • ¼ cup lime, juice
  • ½ cup grapeseed oil or other mild flavored oil
  • 1 tablespoon Asian 5 spice powder
  • 1 red envelope

Direcciones

  1. Preparing the crunchy topping: Cut wonton skin into small strips. In a small saucepan, heat 1/2-inch of canola oil till hot, 360F. Deep fry the wonton skin till golden brown. Drain. Set aside.
  2. In a separate pan, dry roast both sesame seeds till golden brown and fragrant. Set aside.
  3. Preparing the salad: Finely shred carrots, daikon, green papaya using a Japanese spiral mandoline or a food processor. Set aside, separately.
  4. Julienne scallions into 2-inch long. Soak in cold water 10 minutes, then drain.
  5. Slice pickled shallots and pickled ginger finely.
  6. Remove tough stems from cilantro leaves.
  7. Remove skin and membranes from pomelo to obtain the fruit sac.
  8. Arrange all vegetables on a large platter in a circle, taking care to alternate colors.
  9. Slice the ahi tuna and place in the middle of the platter.
  10. Preparing the dressing: In a separate bowl, whisk together plum sauce, lime juice and oil.
  11. To serve: Immediately prior to serving, drizzle the salad dressing over the vegetables. Sprinkle crushed peanuts, sesame seeds, and wonton skin crisps. At the table, sprinkle Asian 5 spice (served out of the red envelope). Give everyone around the table a pair of chopsticks and have everyone participate in the tossing for good luck.