Yee Sang 七彩鱼生

Ingredients:-

Fresh Salmon slices ( I bought it from Jusco)
carrot shreds
red cabbage shreds
pear shreds (soak in ice-cold water for for few minutes)
coriander leaves coarsely chopped
green salad shreds
pamelo flesh ( I use grapefruit)
sesame seeds, toasted
peanuts, toasted and grounded
crispy red fermented bean curd chips (refer recipe below)

Sauce:-
Honey (i use Manuka honey)
plum sauce
Olive oil
lime juice


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For the cripsy chips, at first I followed a recipe published in a newspaper, but the chisp was not cripsy but chewy instead,and turned hard when cooled. No choice, I created with my own crispy red fermented bean curd chips recipe.

To make crispy red fermented bean curd (Nam Yue) chips:-

egg 1 (light beaten)
red fermented bean curd/Nam Yue 1 (mashed)
a pinch of salt
Spring roll skins

1. Well combine the egg, red fermented bean curd and add a pinch of salt.
2. Spread the mixture on the spring roll skin.
3. Fold and cut into small strips, deep fry till golden brown.
4. Store in air-tight container before use.