A few years ago I decided to bring prosperity salad to our family Chinese new year dinner. My mom loved it so much, she requests it every year now. And just like that, a new tradition was born.
Prosperity salad, otherwise known as yu sheng 鱼生 or lo hei 捞起, was made popular in Malaysia and Singapore with Cantonese roots. Everyone gets a pair of chopsticks to help toss the salad all together while shouting out Chinese new year greetings and well wishes. So much fun!
Below are the ingredients I like to use but many other ingredients can be substituted or added, depending on your preferences. For example salmon sashimi or other sushi grade fish, cucumber, white radish, lettuce, apple, pear, or red/orange/yellow pepper.
Makes 8 servings
Ingredients
12-16 wonton wrappers
Cooking oil spray
½ jicama, julienne
½ jumbo carrot (or 1 regular carrot), julienne
½ Asian pear, julienne
2 stalks green onion, julienne
1 cup roasted peanuts
3-4 pomelo sections, 1 inch pieces
12-16 sprigs cilantro, leaves only
6-8 ounces smoked salmon
1 tablespoon roasted sesame seeds
For the Dressing
2 tablespoons hoisin sauce
2 tablespoons plum sauce
1 tablespoon water
2 teaspoons sesame oil
Instructions
Wonton Wrappers
- Preheat oven to 375℉.
- Cut the wrappers into ½ – ¾ inch strips. Lay them down in a single layer on a sheet pan and spray with cooking oil. Bake in the preheated oven for 3-5 minutes until golden. Remove and set aside until ready to add to the salad.
Salad
- Divide the ingredients into two equal portions and arrange them in a large bowl, except for the cilantro, smoked salmon and sesame seeds. Bowl should be large enough to allow room to toss all the ingredients.
- Arrange the cilantro in the middle, top with smoked salmon and sprinkle sesame seed around the smoked salmon.
Dressing
- In a small bowl, combine the dressing ingredients.
- Pour the dressing over the salad immediately before the tossing begins.
Prosperity Salad (yu sheng 鱼生 or lo hei 捞起)
Ingredients
- 12-16 wonton wrappers
- Cooking oil spray
- ½ jicama julienne
- ½ jumbo carrot (or 1 regular carrot), julienne
- ½ Asian pear julienne
- 2 stalks green onion julienne
- 1 cup roasted peanuts
- 3-4 sections pomelo 1 inch pieces
- 12-16 sprigs cilantro leaves only
- 6-8 ounces smoked salmon
- 1 tablespoon roasted sesame seeds
For the Dressing
- 2 tablespoons hoisin sauce
- 2 tablespoons plum sauce
- 1 tablespoon water
- 2 teaspoons sesame oil
Instructions
Wonton Wrappers
- Preheat oven to 375℉.
- Cut the wrappers into ½ – ¾ inch strips. Lay them down in a single layer on a sheet pan and spray with cooking oil. Bake in the preheated oven for 3-5 minutes until golden. Remove and set aside until ready to add to the salad.
Salad
- Divide the ingredients into two equal portions and arrange them in a large bowl, except for the cilantro, smoked salmon and sesame seeds. Bowl should be large enough to allow room to toss all the ingredients.
- Arrange the cilantro in the middle, top with smoked salmon and sprinkle sesame seed around the smoked salmon.
Dressing
- In a small bowl, combine the dressing ingredients.
- Pour the dressing over the salad immediately before the tossing begins.