YU SHENG SALAD (SINGAPORE, MALAYSIA, INDONESIA) | BCLIQUOR

Ingredients

• 2 tbsp (30 ml) kosher salt plus extra for seasoning wontons
• 1 tbsp (15 ml) sugar
• 1 tsp (5 ml) freshly ground black pepper
• 1 lb (500 g) salmon filets, pin bones removed
• ½ cup (125 ml) pickled ginger
• 1 cucumber, julienned on a mandoline
• ½ large daikon, peeled and spiraled on a spiralizer, roughly cut to shorten strands
• 1 large carrot, peeled and spiraled on a spiralizer, roughly cut to shorten strands
• 1 cup (250 ml) seaweed salad
• 1 large pomelo or grapefruit, peeled and segments broken into pieces
• 1 tbsp (15 ml) sesame oil
• ½ cup (125 ml) tamarind paste
• ¼ cup (60 ml) rice vinegar
• 1 tsp (5 ml) roasted sesame seeds, crushed
• 15 wonton wrappers, cut into quarters
• vegetable oil for frying