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The Hirshon Singaporean Yu Sheng Tossed Salad For Chinese New Year - 魚生

The Hirshon Singaporean Yusheng Tossed Salad For Chinese New Year – 魚生

  • Author: The Generalissimo


Units Scale
  • Salad:
  • wonton skins (wrappers)
  • purple sweet potato, peeled and shredded
  • peanut oil (both for frying and more to drizzle around the salad during the pre-toss ritual)
  • red pomelo, peeled
  • carrots, shredded
  • medium daikon radish, shredded
  • large cucumber, shredded
  • bunch cilantro, minced
  • bunch scallions, minced
  • dried seaweed sheets, shredded
  • dried jellyfish strands, rehydrated per package instructions
  • pickled ginger
  • peanuts, crushed
  • sesame seeds, roasted
  • smoked salmon, cut into shreds
  • sashimi-grade yellowtail, cut into shreds
  • lobster meat – cooked and diced
  • Gold leaf flakes for garnish
  • ***
  • Salad Dressing:
  • 1 1/4 cup plum sauce
  • ***
  • 1/2 cup kumquat sauce – either store-bought or made from:
    • 1/4 cup dried hawthorn (seedless) 山楂
    • 1/2 cup small kumquats
    • 2 pickled plums
    • 3/4 cup Chinese golden rock sugar
    • 1 1/2 cups water
  • ***
  • 1/2 tsp. Chinese five spice powder
  • 1/2 tsp. freshly-ground white pepper
  • 2 tsp. Kadoya sesame oil
  • 2 Tbsp. hoisin sauce
  • 1 lime, juiced


  1. If you are making the homemade kumquat sauce:
  2. Bring water to boil in a small pot. Rinse dried haw and put them into the boiling water. Lower to a simmer for half an hour. Meanwhile, halve the kumquats and remove the seeds, cut the kumquat into small pieces. After 30 minutes, put the kumquat and rock sugar into the pot.
  3. Remove the seed from the pickled plums and put the plum flesh into the pot. Cook until the kumquat looks translucent.
  4. Blend everything to a fine sauce. Cook the sauce until it resembles the consistency of honey. (It will thicken slightly upon cooling down)
  5. Wonton Wrappers and Sweet Potato:
  6. Using a pair of kitchen shears, cut the square wonton wrappers into 6 rectangles. Cut a few sheets at a time. Separate each layer and place on a plate ready to be fried. Peel the sweet potatoes. Then using a 3mm julienne slicer, slice the sweet potatoes. Set aside separately, ready for frying.
  7. In a small pot or a wok, heat peanut oil to medium, drop the cut wonton skin wrappers a few at a time, and deep fry them. Once golden brown, remove them quickly with a slotted spoon. Set aside for assembly.
  8. Place the shredded orange sweet potato into a saucepan of medium-hot oil and deep fry in 2-3 small batches. Separate sweet potato while frying, so they do not stick together. After about 4 minutes, take the sweet potato out and place on a paper towel to absorb the excess oil. Set aside for assembly. Scoop out burnt remnants from oil.
  9. Pomelo – Peel pomelo, remove all the pith of the pomelo and extract the segments. Break the segments down further by separating the pink pulp. Be gentle and try not to break the juice sacs. Set aside for assembly.
  10. Rest of the Salad:
  11. Peel and grate carrot with a 1.6 mm julienne slicer or julienne peeler. Peel and grate white radish with a 1.6 mm julienne slicer or julienne peeler. Squeeze the sliced radish with your hands to take out the excess water. Then let it sit in more paper towels until you are ready to assemble the salad. Peel and grate cucumber in the same way as the white radish. If using a julienne peeler, try avoiding the seeds as that part contains a lot of water.
  12. Squeeze out liquid from packaged ginger and let it dry on paper towels. On a small pan, toast the crushed peanuts for about 2 minutes until there is a nutty aroma. Set aside. If your sesame seeds are not pre-toasted, toast the sesame seeds for about 2 minutes until there is a nutty aroma. Set aside. Slice the salmon and yellowtail into very thin slices, about 5 mm. Set aside in the fridge until assembly.
  13. Salad Dressing – In a small microwave-safe bowl, add all ingredients. Mix until combined.
    Microwave on high for 1 minute. Allow to cool.
  14. Assembly – For this salad, you need a large shallow platter. Start from the outer edge of the platter, work your way around the rim and then start moving towards the centre. Leave a place in the centre of the platter for the shredded veggies. In separate piles, assemble the remaining ingredients. Divide the fried wonton skin “golden pillows” into four piles and placed around the edge (or on top if you don’t have room), and finally scatter the roasted peanuts and sesame on top, along with the gold leaf flakes.
  15. Place ⅓ of the dressing into a bowl for guests who may like more sauce, leaving the remaining ⅔ for the prosperity toss. Just as you’re about to do the toss, pour the dressing all over the salad.