Prosperity salad

  • medium
  • 8
  • 1 hour 15 minutes

Get ready for Chinese New Year with this prosperity salad recipe from Michelin-starred chef at Hakkasan Tong Chee Hwee. It is believed the higher you toss the ingredients in the salad, the greater your fortunes will be, so get stuck in! Read more about the history of this dish here.

First published in 2018

Ingredients

Metric

Imperial

Prosperity salad

Garnish

Method

1
To begin, peel the sweet potato into thin slices, then cut the slices vertically into a long julienne. Coarsely shred the apple, pickled onions, carrot, cucumber, pickled ginger, lime leaves, black pak-pui mushroom and mango and mooli, keeping each ingredient separate
2
Peel the pomelo, remove each segment and chop the flesh into small pieces. Thinly slice the jellyfish
  • 1/4 pomelo
  • 20g of dried jellyfish
3
Add oil to a hot wok and place over a high heat. Once hot, deep-fry the shredded sweet potatoes until cooked and crispy, followed by the enoki mushrooms. Drain well on kitchen paper
4
Arrange all of the salad ingredients by colour (except the carrot, mooli, sweet potato, enoki mushrooms, lime leaves and chicken) in a ring-shaped pattern on a large serving plate, leaving space in the centre for the remaining ingredients
5
Toast the sesame seeds in a dry frying pan then place in a small side bowl
6
Debone the roasted chicken and slice into thick strips. Place the strips in the centre of the salad and add a mound of carrot, followed by mooli, deep-fried sweet potato and enoki mushrooms. Finish with some shredded lime leaves
7
Gather your friends and family around the salad, scatter over the toppings and drizzle over the sauce. Have everyone use their chopsticks to toss the salad as high as possible into the air

Tong Chee Hwee reinvents traditional Chinese flavours and techniques with distinctly modern flair.

Get in touch

Please sign in or register to send a comment to Great British Chefs.