Recipes - Malaysian & Singaporean

Yu Sheng (Properity Toss Salad)


Prosperity Salad Toss is a very loud, colourful and fun practice originating from Malaysia that is said to bring good luck to all those who partake in it! It is popular belief that the higher you toss, the better chance of having your wish come true.
Cooking Time: < 15mins
Serves:Crowd
Total time: 60mins - 120mins
Course: Entrée
Cook Method: Raw/No Cook
Cuisine: Malaysian & Singaporean









Ingredients:

Fried wonton skin
½ cup jelly fish
½ cup radish (sliced thinly)
½ cup wakame (Japanese seaweed salad)
½ cup carrots (shredded thinly)
½ cup peanuts (toasted and pounded)
½ cup mandarin oranges
½ cup purple cabbage
½ cup tobiko (flying fish roe)
½ cup pomelo
½ tsp five spice powder
3 tbsp toasted sesame seeds
Smoked salmon (sliced into bite-sized pieces)
Lime (cut to quarters)
Coriander

½ cup jicama (optional)
½ cup fresh pineapple (sliced thinly) (optional)
½ cup fresh pears (sliced thinly) (optional)

Dressing

1/3 cup hoisin sauce
1/3 cup plum sauce
2 tbsp honey
2 tbsp water
1 tsp sesame oil




Steps:
  1. Cut wonton wrappers into strips. Deep fry them in hot oil and drain. Set aside.
  2. Combine all dressing ingredients in a small pan over medium heat. Stir until sauce is thickened and well mixed. Set aside in a small bowl and let it cool down.
  3. Arrange all other vegetables and fruits in a round large platter neatly.
  4. Place salmon in a bowl and squeeze with lime just before tossing.
  5. Sprinkle the five spice powder, coriander and sesame seeds over the vegetables just before tossing. Once ready, everyone joins in to toss the Yu Sheng with their chopsticks.

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Yu Sheng (Properity Toss Salad)

Yu Sheng (Properity Toss Salad)

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Prosperity Salad Toss is a very loud, colourful and fun practice originating from Malaysia that is said to bring good luck to all those who partake in it! It is popular belief that the higher you toss, the better chance of having your wish come true.

Cooking Time: < 15mins
Serves: Crowd
Total time: 60mins - 120mins
Course: Entrée
Cook Method: Raw/No Cook
Cuisine: Malaysian & Singaporean
Ingredients

Fried wonton skin
½ cup jelly fish
½ cup radish (sliced thinly)
½ cup wakame (Japanese seaweed salad)
½ cup carrots (shredded thinly)
½ cup peanuts (toasted and pounded)
½ cup mandarin oranges
½ cup purple cabbage
½ cup tobiko (flying fish roe)
½ cup pomelo
½ tsp five spice powder
3 tbsp toasted sesame seeds
Smoked salmon (sliced into bite-sized pieces)
Lime (cut to quarters)
Coriander

½ cup jicama (optional)
½ cup fresh pineapple (sliced thinly) (optional)
½ cup fresh pears (sliced thinly) (optional)

Dressing

1/3 cup hoisin sauce
1/3 cup plum sauce
2 tbsp honey
2 tbsp water
1 tsp sesame oil

Instructions
  1. Cut wonton wrappers into strips. Deep fry them in hot oil and drain. Set aside.
  2. Combine all dressing ingredients in a small pan over medium heat. Stir until sauce is thickened and well mixed. Set aside in a small bowl and let it cool down.
  3. Arrange all other vegetables and fruits in a round large platter neatly.
  4. Place salmon in a bowl and squeeze with lime just before tossing.
  5. Sprinkle the five spice powder, coriander and sesame seeds over the vegetables just before tossing. Once ready, everyone joins in to toss the Yu Sheng with their chopsticks.

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