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Yee Sang recipe
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Prosperity Yee Sang

Prep Time1 hour
Cook Time10 minutes
Servings: 10 servings

Ingredients

Plum sauce dressing 梅子酱汁:

  • 100 grams sugar 100克糖
  • 4 tablespoons plum sauce 4汤匙梅子酱
  • 4 tablespoons water 4汤匙水
  • 30 grams lime juice 30克青柠汁

Crunchy Toppings 酥脆配料:

  • 140 grams groundnuts 花生140克
  • 20 grams white sesame seeds 白芝麻20克
  • 45 grams bo cui crackers 45克薄脆

Fresh ingredients 水果和蔬菜：

  • 1 medium size 150 grams carrot 1 中等大小的胡萝卜（150 克）
  • 1 300 grams cucumber 1 根黄瓜（300 克）
  • 1/2 100 grams red capsicum 半个（100克）红甜椒
  • 150 grams jicama 150克沙葛
  • 1 Chinese fragrant pear 140 grams 1个香梨（140克）
  • 2 jackfruit (90 grams）2 粒菠萝蜜（90 克）
  • 120 grams pomelo 柚子120克
  • 30 grams coriander 30克香菜
  • 1.5 lime 1.5个青柠

Fresh fish/seafood: 新鲜鱼/海鲜：

  • 150 grams smoked salmon you can substitute with raw fish slices, abalone or jellyfish 150克烟熏三文鱼（可用生鱼片、鲍鱼或海蜇代替）
  • 1/2 lime juice 半个青柠汁
  • Pinch of pepper 少许胡椒粉

Condiments and seasoning 调味料:

  • 2 tablespoon cooking oil/olive oil 2汤匙食用油/橄榄油
  • few drops sesame oil 几滴芝麻油
  • 1/8 teaspoon five spice powder 1/8茶匙五香粉

Instructions

Prepare the Plum Sauce Dressing

    Cook the sauce

    • Add sugar and plum sauce into a small saucepan.
    • Add 2 tablespoons of water first.
    • Cook on low heat until the sugar fully dissolves.
    • Stir often to prevent the base from burning.

    Adjust consistency

    • Switch off the heat.
    • Add lime juice and mix well.
    • Scoop up 1 teaspoon and place on the saucer. Allow it to cool down.
    • Check the consistency by tilting the saucer. It should flow slowly.
    • If needed, add a little more water and mix well.
    • Transfer to a sauce dish or bowl.

    Prepare the Toppings

      Peanuts

      • Place toasted peanuts into a blender.
      • Pulse a few times until finely chopped.

      Sesame seeds

      • Toast sesame seeds until slightly brown.
      • Remove from heat immediately.

      Prepare the Fresh Ingredients

        Carrot

        • Julienne the carrot into fine strips.
        • Wrap with cling wrap to prevent drying.

        Cucumber

        • Julienne the cucumber into fine strips. Use only the outer layer and discard the seeds (the seeds release too much water).
        • Transfer to a plate and cover with cling wrap.

        Capsicum

        • Remove the inner white layer.
        • Slice into thin strips.

        Jicama & Chinese fragrant pear

        • Peel the skin.
        • Slice thinly, then cut into fine strips.
        • Cover with cling wrap to prevent browning.

        Jackfruit

        • Remove the seed.
        • Slice into thin strips.
        • If substituting with mango, squeeze some lemon juice over it to prevent dull colour. Then cover with cling wrap.

        Pomelo

        • Remove the outer skin and inner membrane.
        • Use only the flesh.
        • Break it up slightly and set aside.

        Coriander

        • Chop into smaller pieces.
        • Assemble the Lou Sang

        Arrange the ingredients

        • Use a very large plate.
        • Place jicama in the centre and shape into a round mound.
        • Add pomelo on top.
        • Arrange cucumber, carrot, pear, coriander, capsicum, and jackfruit around.
        • Add lime wedges

        Add protein (optional)

          Add smoked salmon.

          • You may also use raw fish, jellyfish, or omit for a vegetarian version.
          • Squeeze lime (or lemon) over the fish.
          • Add a pinch of pepper.

          Add final toppings

          • Sprinkle chopped peanuts and toasted sesame seeds.
          • Add crispy crackers if desired.
          • Pour the plum sauce dressing over the dish.
          • Drizzle some cooking oil.
          • Add a few drops of sesame oil and a pinch of five spice powder.

          Notes

          Proportion of sauce to fresh ingredients:
          The sauce amount here is just right for the ingredients listed. If you’re adding more fresh ingredients, I would recommend increasing the sauce as well.
          Balance is key:
          Lou Sang should have sweetness, tanginess, fragrance, and crunch. Try to include a mix of textures and colours.
          Check sauce consistency after cooling:
          The sauce thickens slightly as it cools. Make sure it is thick enough to coat the ingredients but still pourable.
          Discard cucumber seeds:
          The seeds release too much water and may make the dish soggy.
          Cut ingredients finely:
          Thin strips give a better texture and allow everything to mix evenly when tossing.
          Cover prepped ingredients:
          Wrap with cling film to prevent drying or browning before assembly.
          Five spice powder:
          Adding a small pinch of five spice powder enhances the overall flavour of the dish. Use it sparingly so it doesn’t overpower the other ingredients.