Asian Sashimi Salmon and Crispy Wonton Salad

    20 minutes

    This recipe is a colourful and delicious platter for two. All the components of the salad are separated into piles so you can help yourself and make your own mixed salad. If you don't like raw salmon, try using smoked salmon slices or pan-fry some fresh salmon.

    1 person made this

    Serves: 2 

    • 4 wonton wrappers, cut into strips
    • vegetable oil, for deep-frying
    • 1 Lebanese cucumber, shredded
    • 1 carrot, shredded
    • 1/2 red capicum, thinly sliced
    • 2 green onions, thinly sliced
    • 1 radish, thinly sliced
    • 1 cup shredded iceberg lettuce
    • 1 tablespoon shredded pickled pink ginger
    • 1/2 pink grapefruit, cut into segments
    • 125g sashimi grade salmon, thinly sliced
    • 1 tablespoon sesame seeds, toasted
    • 2 tablespoons roasted salted peanuts
    • 1 tablespoon plum sauce
    • 1 tablespoon sweet chilli sauce
    • 2 teaspoons soy sauce
    • 2 teaspoons lemon juice
    • 2 teaspoons sesame oil

    Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Heat oil in a saucepan over medium-high heat. Deep-fry wonton strips, in batches, for 30 seconds or until golden and crisp. Using a slotted spoon, transfer to a plate lined with paper towel.
    2. Arrange vegetables, pickled ginger, grapefruit, salmon and fried wonton wrappers on a large platter. Sprinkle vegetables with sesame seeds and peanuts.
    3. Whisk sauces, juice and oil in a small bowl until combined. Pour sauce over salad in a circular motion just before serving.

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