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Salmon Skin Yee Sang with Octopus
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Prep Time
5
mins
Course
Appetiser
Cuisine
Chinese
Ingredients
Fresh thick salmon cut
Giant clam
Baby octopus
Crispy fish skin
Jelly fish strips
Purple cabbage
Carrot
Cucumber
Pickled red ginger
Grounded roasted peanut
Toasted sesame seed
Crackers
Dressing
Plus sauce
Pepper
5 spice powder
Instructions
Purchase fresh and thick cuts of salmon, clam slices, baby octopus and jelly fish strips from your favourite Japanese restaurant.
Shred carrot and slice purple cabbage into thin strips.
Arrange all the dry ingredients onto a huge plate.
Add baby octopus and jelly fish strips.
Salmon and giant clams should be kept refrigerated. Take note to only add them onto the yee sang assemble shortly before tossing.
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