Stay in to eat out

Yee Sang


½ pack wonton wrappers

200g taro

200g daikon

2 medium carrots

½ small pomelo

100g sushi grade salmon

2 gem lettuces

A handful coriander leaves


200g apple and pear puree

3 tbsp lime juice

3 tbsp honey

1 tsp sesame oil

1 tsp Chinese five spice

1 clove of garlic

½ red chilli

Salt to taste

Homemade Pickled Ginger

50g fresh ginger

4 red radishes

1 ½ tbsp sea salt

1 ½ tbsp sugar or palm sugar

½ cup rice vinegar

1 cup water


Finely slice the following into matchsticks: the taro, daikon, carrots and gem lettuce. Peel the pomelo and break it into 2cm pieces. Slice the salmon into 1cm sashimi slices.

Finely chop the garlic and chilli and set aside. In a medium size mixing bowl pour the rest of the dressing ingredients with the garlic and chilli. Mix well and set aside.

Make ginger shavings using a peeler. Finely slice the radishes.

Slice the wonton pastries into ½ centimetre slices.


First off, make the pickled ginger. Place the finely sliced ginger shavings and the radish slices into a mixing bowl and then pour the salt, palm sugar, rice vinegar and water into the bowl and mix well. Transfer it to a jar with a lid and refrigerate for a few hours, ideally overnight. This pickled ginger will keep in the fridge for up to 1 month.

Preheat the oven to 150°C. Place the wonton pastries on a baking tray, bake for 5 minutes until crispy.

Arrange all the vegetables on a big sharing platter. Topped with the crispy wonton pastries, the dressing and salmon.