21/08/2022
Delicious Raw Salmon Divinity Salad 😋😉😋
INGREDIENTS
1/3 cup (50g) white sesame seeds, toasted
3/4 tsp Chinese five-spice powder
Sunflower oil, to shallow-fry
10 wonton wrappers (from Asian food shops and selected supermarkets)
1 1/2 tbs very finely shredded ginger
3 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
400g skinless sashimi-grade salmon, thinly sliced
150g roasted unsalted peanuts, roughly chopped
1/2 bunch coriander, sprigs picked
PLUM SAUCE DRESSING
350ml plum sauce
2 1/2 tbs runny honey
Juice of 4 limes
1 1/2 tbs sesame oil
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METHOD
1.For the plum sauce dressing, combine plum sauce and honey in a small saucepan over medium-high heat and cook, stirring often, for 4 minutes or until reduced slightly. Remove from heat, stir in lime juice and sesame oil, and set aside to cool.
2.Using a mortar and pestle, pound sesame seeds and five-spice powder until coarsely ground.
3.Heat 3cm oil in a frypan over medium- high heat. When hot, in batches, shallow- fry wonton wrappers, turning halfway, for 1-2 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towel. Add ginger and shallow-fry, stirring occasionally, for 1-2 minutes or until golden. Remove with a slotted spoon and drain on paper towel.
4.Meanwhile, place spring onion in a bowl of iced water and stand for 10 minutes to curl. Drain.
5.To serve, place all ingredients except wontons, plum sauce and ginger in separate piles on a platter. Scatter with fried ginger and a little sesame seed mixture. Serve with wontons, plum sauce and remaining sesame seed mixture.
