Tuna Yee Sang

Ingredients

• 100g can Ayam Brand™ Tuna Chunks in Olive Oil
• 1 can Ayam Brand™ Mushrooms, drained and chopped
• 12 pcs wonton skins
• ¼ cup thinly sliced pickled ginger
• 1 Lebanese cucumber
• 1 carrot
• 1 small daikon/white radish
• ½ tbsp black sesame, roasted and cooled
• ½ tbsp white sesame, roasted and cooled
• ½ pink grapefruit or pamelo (flesh only)
• 120g store bought seaweed
• Thick plum sauce
• Chinese five spice powder
• Ground white pepper
• Cut the wonton skins into strips and deep fry. Leave it to cool.
• Shred the carrot, white radish and cucumber.
• Arrange the vegetables, mushroom and pink grapefruit or pomelo segments around the salad bowl. Add the tuna as the centerpiece.
• Top the vegetables with pickled ginger and the fried wonton skin.
• Sprinkle ground white pepper, sesame seeds and the Chinese five spice powder.
• When it’s time to toss, drizzle some thick plum sauce on top!