Tuna Yee Sang
5-6 pers. | 
20 minutes
Ingredients :
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100g can Ayam Brand™ Tuna Chunks in Olive Oil
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1 can Ayam Brand™ Mushrooms, drained and chopped
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12 pcs wonton skins
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¼ cup thinly sliced pickled ginger
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1 Lebanese cucumber
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1 carrot
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1 small daikon/white radish
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½ tbsp black sesame, roasted and cooled
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½ tbsp white sesame, roasted and cooled
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½ pink grapefruit or pamelo (flesh only)
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120g store bought seaweed
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Thick plum sauce
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Chinese five spice powder
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Ground white pepper
Preparation:
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Cut the wonton skins into strips and deep fry. Leave it to cool.
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Shred the carrot, white radish and cucumber.
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Arrange the vegetables, mushroom and pink grapefruit or pomelo segments around the salad bowl. Add the tuna as the centerpiece.
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Top the vegetables with pickled ginger and the fried wonton skin.
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Sprinkle ground white pepper, sesame seeds and the Chinese five spice powder.
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When it’s time to toss, drizzle some thick plum sauce on top!
