- 100g white raddish, shredded
- 100g of carrot, shredded
- 100g mango, shredded
- 100g of raw papaya, shredded
- 100g purple cabbage, shredded and boiled to soft
- a bunch of coriander leaves
- 5 kaffir lime leaves, finely shredded
- 30g pickled ginger. (can get them in bottle in oriental supermarket)
- 50g spring onion, shredded
- 80g pink grapefruits or pamelo
- 50g toasted sesame seeds
- 80g roasted peanuts, pounded
- 10 sheets of wan tan skin, cut into bite pieces ans deep dry until golden brown
Seafood:
- 20-30 thin slices of raw salmon/jelly fish/abalone
- 1tbsp lime juice
Sauce:
- 300g plum sauce
- 1 tbsp apricot
- 3 tbsp lime juice
- 3 tbsp honey
- 1 tsp sesame oil
- 1/2 tsp salt or to taste
10g of five spice powder, put into a red packet
Method:
Combine all the sauce ingredients into a small saucepan. Bring to a low simmering boil. Leave a side to cool completely before use.
Arrange all the shredded vegetables attractively on a big, round serving platter. Put the raw fish in the centre.
To serve, pour the sauce over the yee sang and sprinkle with the five spice powder. Add the sesame seeds and the pounded peanuts.