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

Name: 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

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A multicultural potluck to celebrate Lunar New Year.

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Cooking tools:

Mandoline
Spiralizer
Chef's knife
Cutting board
Cooling rack
Refrigerator
Pan
Stove
Deep-fry thermometer
Paper towel
Measuring spoon
Measuring cup
Pepper mill
Mixing bowl
Serving bowl
Serving platter
Chopsticks

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