Signifying abundance, this dish is the hallmark of any Lunar New Year feast. Guests surround it, chopsticks poised and ready to toss the salad while exchanging good wishes. The higher the toss, the more prosperous the year ahead.
Ingredients
Pickled vegetables
Dressing
Method
1.Fill a wok a third full with oil and place over medium-high heat until 180ËšC. Fry wonton wrappers in batches, turning occasionally, until golden and crisp (30 seconds). Drain on paper towel; season with salt and break into 3cm shards.
2.For pickled vegetables, place red cabbage and celery in separate bowls, scatter each vegetable with 1 tsp sugar and 2 tsp sea salt flakes; toss both to combine. Stand for 20 minutes to pickle. Squeeze moisture from red cabbage and celery and reserve separately.
3.For dressing, whisk ingredients in a small bowl, season to taste and set aside.
4.Blanch beans in a saucepan of boiling water until just tender (2-3 minutes); drain and refresh in iced water.
5.To assemble, arrange beans, salmon, vermicelli, grapefruit, daikon, carrot, Chinese cabbage, radish and pickled red cabbage and celery on a large platter. Drizzle over half of the dressing and scatter with coriander and peanuts. Serve with crisp wonton wrappers and remaining dressing.
