Yusheng

Name: Yusheng
Ingredients: 1/4 cup carrot strips; 1/4 cup daikon radish strips; 1/4 cup cucumber slices; 1 cup yam strips; Food coloring; 2 tablespoons red pickled ginger; 1 peeled pomelo, sliced; 2 tablespoons vegetable oil; 1/4 pound sashimi salmon, thinly sliced; 1 tablespoon toasted sesame seeds; 1 tablespoon toasted chopped peanuts; 1 teaspoon five-spice powder; 1 teaspoon cinnamon; Pinch of white ground pepper; Pok chui crackers; 3 tablespoons plum sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil

18 ingredients

12 steps

Ingredients

1/4 cup carrot strips
1/4 cup daikon radish strips
1/4 cup cucumber slices
1 cup yam strips
Food coloring
2 tablespoons red pickled ginger
1 peeled pomelo, sliced
2 tablespoons vegetable oil
1/4 pound sashimi salmon, thinly sliced
1 tablespoon toasted sesame seeds
1 tablespoon toasted chopped peanuts
1 teaspoon five-spice powder
1 teaspoon cinnamon
Pinch of white ground pepper
Pok chui crackers
3 tablespoons plum sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil

Directions

1

Make the salad Prepare your vegetables using the julienne blade on a mandoline.
2

To make rosettes of the salmon slices, roll it into a log and pinch one end to make the base.
3

In a medium saute pan, heat the oil over high heat.
4

Quickly cook the yam strips.
5

Remove and place them on a paper towel.
6

Toss 1/3 cup of the yam strips in red food coloring, 1/3 cup in green and 1/3 cup in purple coloring
7

On a serving platter, place small piles of each vegetable around the rim.
8

Place the salmon rosettes in the center.
9

Whisk together the 5-spice powder, cinnamon and white pepper and place the mix in a small serving bowl.
10

Place the peanuts and sesame seeds into small serving bowls.
11

Make the dressing Whisk together the plum sauce, rice vinegar and the sesame oil.
12

Place into an small serving bowl.