Yee sang..!!

At the same event for which I made the vegan cake, we had the most delicious Yee Sang I had ever tasted.  I think the pomelo bits made all the difference, but just look at the amazing colours!

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Then out of nowhere, eerie floating hands appeared- some more hairy than others..!

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May this new year of the Bull bring us peace and quiet ~ no bull poo, thanks very much. Yee sang!!

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Here’s the recipe for Vegetarian Yee Sang taken from

http://kuali.com/recipes/viewrecipe.asp?r=2190

It’s probably NOT the recipe that Nesam used, but it’s pretty close I’d say.  ADD POMELO PIPS.

Ingredients

  • 100g white radish, shredded
  • 100g carrot, shredded
  • 100g mango, shredded
  • 50g spring onions, shredded
  • 1 red chilli, shredded
  • 75g pickled papaya, shredded
  • 6 pickled leeks, shredded
  • 100g pomelo wedges, peeled and separate the sacs
  • 4 kaffir lime leaves, finely shredded
  • 20g young ginger, finely shredded
  • 1 pair Cakoi, sliced thinly and deep-fried until crispy (OR CRISPY FLAKES AS CROUTONS)
  • 100g sweet potato, finely shredded
  • 50g toasted sesame seeds
  • 70g roasted peanuts, poundedSauce ingredients (cook and cool)
  • 300g plum sauce
  • 1 tbsp apricot jam
  • 3 tbsp lime juice
  • 3 tbsp honey
  • 1 tbsp sesame paste
  • 1 tsp sesame oil
  • 1/2 tsp salt or to taste10g Chinese five spice powder, put into a red packet

    Method
    Deep-fry shredded sweet potatoes in hot oil until crispy. Drain. Add sliced yao char kwai pieces to the hot oil. Deep-fry until lightly golden and crispy. Remove from oil and drain well on crushed kitchen paper.

    Combine the sauce ingredients in a small saucepan. Bring to a low simmering boil. Leave aside to cool completely before use.

    Arrange the shredded ingredients attractively on a big, round serving platter.

    To serve, pour the sauce over the yee sang and sprinkle the with five-spice powder.

    Add a sprinkling of sesame seeds and roasted peanuts.

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