ingredients
1 avocado, peeled, stone removed and sliced
1/2 green papaya, julienned
1/4 cucumber, julienned
1/2 small carrot, julienned
1/4 daikon, julienned
1 small red capsicum, cut into strips
50g Japanese pickled ginger
200g salmon (sashimi grade), sliced
Oil for deep frying
toppings
1 kaffir lime leaves, cut into fine slices
5 sheets of wonton wrappers, cut into thin strips
2 tbsp roasted peanuts
2 tsp toasted sesame seeds
1/2 lime
1/8 tsp white pepper
1/4 tsp five spice
1 tsp olive oil
plum sauce
3 tbsp plum sauce
2 tbsp hot water
1 tsp sesame oil
method
- Mix the plum sauce well in a small ramekin and set aside.
- Heat oil to 180° C and deep fry the wonton skins until a light golden colour. Drain excess oil on a kitchen paper and set aside.
- On a large plate, arrange all the ingredients and garnish with kaffir lime, wonton, roasted peanut, sesame seeds and serve the rest of ingredients on the side.
- Gather around the plate with your guests or family and friends, and squeeze lime juice, drizzle olive oil and the plum sauce, sprinkle white pepper and the five spice. Get your chopsticks ready and toss the salad together!