Peel daikon radish and chop off both ends. Do the same with the carrots.
Prepare an iced water bath in a large bowl.
Use the mandolin to slice your carrot and daikon radish.
Once you’re done slicing the radish and carrot, put the lot inside the water bath (it’s fine if the ice has melted) and the strands will naturally separate. There may be a few stubborn ones, so gently agitate the water with your fingers to spread the remaining radish strands.
Crazy delicious dressing 酱料制作
To make the dressing, add plum and shoyu sauce in a bowl and stir to mix thoroughly.
Next, add olive oil and stir through. This thins the sauce.
Add lemon zest and lemon juice and stir to combine. Have a taste. Your dressing should be tangy and sweet and make you want to lick the spoon. Different types of honey and lemons have different levels of sweetness and tartness, so feel free to add a little bit more of each until you get a flavour you really like. However, it’s important to keep the flavours balanced so it complements the rest of your yee sang ingredients.
Serve dressing in a bowl or small jug.
Putting the crunch in Yee Sang 鱼生里的薄脆
Slice gyoza sheets into 6 segments. You can stack a few sheets and slice them together.
Fill a small pot with cooking oil about 2.5cm in depth and place it on your rangetop over high heat.
Once oil is hot enough for frying, about 185°C, test with one piece of cut gyoza. Drop it into the hot oil. If it rises quickly and starts to crisp up, your oil is hot enough. If it doesn’t, let your oil heat for a few more minutes.
Fry gyoza sheets in two or three batches. You’ll want a crunchy cracker that puffs up slightly and is a lovely golden brown in colour. It takes only about 1 minute or so.
Transfer cooked gyoza to a colander and sprinkle with sea salt. Shake to distribute salt evenly.
Toasting sesame seeds
Heat a heavy bottomed pan on high heat and add sesame seeds.
Toast until light brown. Don’t forget to continuously stir or shake the seeds so it doesn’t burn.
Prepping the main ingredients
Peel pomelo and cut into segments, removing all the white parts.Break your pomelo flesh into bite-sized chunks.
Cut cooked crab in half on the bias (horizontally).
Slice octopus in half lengthwise, cutting from the head to the tentacles.
Remove the salmon skin，slice as thinly or thickly as you like, but since you’re making this at home, thicker slices add more texture and gives you a much better bite.
When you’re ready to assemble your yee sang, drain daikon radish and carrot strands. Shake to remove excess water.Get a big plate out. It must be round.Mentally divide your plate into the segments as per the image below.
Grab a fistful (or more) of radish and carrot strands and shape them into a mountain – you’ll want more radish with just a bit of carrot for colour.Place it in the middle of the plate.
抓住一小撮 (或更多) 白萝卜和胡萝卜丝，然后将它们塑造成山形放在盘子中间。
Place almonds in one of the funnel segments, then skip two segments and place cashews. Finally, skip another two segments and place wasabi peanuts.
Place the rest of your main ingredients – pomelo, orange, seaweed, crab legs, chuka idako and salmon – in the rest of the empty funnels. For visual pleasure, arrange ingredients next to another of a contrasting colour (as much as possible).
Finally, place a generous amount of gyoza crackers in a nice ring all around the radish. Your yee sang is ready to serve!
Serve together with the dressing made earlier and your plate of yee sang.
Sprinkle toasted sesame seeds all over the prepared plate of yee sang. Then sprinkle five spice powder. Next, drizzle olive oil, followed by the dressing. Finally, squeeze lime over the salmon.