Swap the processed yee sang that you can get at restaurants for a healthy homemade version that’s packed with fruit and vegetables! Made with a sweet passionfruit dressing, it’s sure to bring you double the prosperity!
Servings: A group of 8-10
5-6 Wonton skins (or as desired)
Salt (to taste)
Pepper (to taste)
Passionfruit pulp (from 2 passionfruits)
2 tbsp honey
1 tbsp lime juice
1 tbsp plum sauce
1 red bell pepper
1 yellow bell pepper
80g purple cabbage
1 green apple
1 small sengkuang
2 mandarin oranges
80g pomelo pulp
3 tbsp pine nuts
1 tbsp sesame seeds
2 tbsp olive oil
1 tbsp five-spice powder
Salmon sashimi pieces (optional, as desired)
In a small bowl, combine the passionfruit pulp with honey, lime juice and plum sauce. Combine well and set aside.
Next, julienne the bell peppers, purple cabbage, cucumber, carrot, sengkuang and green apple.
Peel mandarin oranges into segments and prepare the pomelo pulp.
Slice the wonton skins into strips.
Preheat the Rinnai oven to 160°C on the 3D Hot Air setting.
Lay the wonton strips on a baking sheet, and brush generously with olive oil.
Bake in the oven for 5-7 minutes until golden and crispy. Remove from the oven and let cool.
Arrange ingredients on a large serving platter, and add salmon sashimi (if desired).
Garnish with pine nuts, sesame seeds, five-spice powder, passionfruit dressing and lastly the crispy wonton crackers.
Gather the family around the table to toss the yee sang before eating. Enjoy!