Prosperity Salad or Yee Sang is commonly eaten at the Spring Festival otherwise known as Chinese New Year. It is a raw fish (ceviche style) salad and has been included in the banquet of the festival because Yusheng literally means "raw fish" but since "fish (鱼)" is commonly conflated with its homophone (same sound but different meaning) "abundance (余)", Yúshēng (鱼生) is interpreted as a homophone for Yúshēng (余升) meaning an increase in abundance. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor.

Reference: Lily's Wai Sek Hong



Yee Sang as presented to the diners


Diners mix the salad



The mixed salad ready to share



Ingredients:
  • 150g sliced raw white fish (salmon is often used)
  • 200g daikon radish shreds
  • 150 g carrot shreds
  • 30g tian-cha-gua (sweet tea melon)
  • 30g qua yin ( julienned green papaya.)
  • 100g pomelo
  • 50g crispy chips (can be sub. with fried wanton skin or yao cha guai)
  • 30g red yam shreds
  • 20g sweet onion pickle shreds
  • 30g green yam shreds
  • 10g red sweet ginger pickle
  • 10g white sweet ginger pickle
  • 1 tsp shredded lime leaves (limau perut also known as kieffer lime leaves)
  • some coriander leaves
  • 1/2 lemon
  • 1 tsp brandy
  • 15g sesame seeds, toasted
  • 30g peanuts, toasted and ground
  • 1/2 cup of garlic oil + 1 tsp sesame oil

Sauce:
  • 150g plum sauce
  • ½ tbsp hoisin sauce
  • 1 tsp pepper
  • ¼ tsp five-spice powder
  • apricot jam
  • lime juice

Added ingredients or sub.:
  • pickled mango
  • orange rind
  • dried apricot

 
Vegetable preparation:
  1. Shred green papaya, add salt and leave aside, squeeze out as much liquid as possible
  2. Cook sugar with 1 tbsp of corn syrup and water until thick,
  3. Add in shredded papaya and mix well.
  4. Allow to cool.

Preparing Yam Shreds
  1. Shred or juliene yam.
  2. One portion color with red and another in green.
  3. Deep fry them until crisp.

To make crispy cracker -
  • 1 cup plain flour
  • 1 egg
  • 1 piece of lam yee
  • 1 tsp baking powder
  • a pinch of salt and pepper
  • enough water to make into a dough
  1. Mix all the above ingredients and rest dough for 30 mins.
  2. Divide dough into small pieces and roll each piece as thin as possible, like wonton skin.
  3. Cut into 2.5 cm x 7mm (1" x 1/4") strips and deep fry

Method:
  1. Prepare all ingredients and arrange on a serving plate
  2. Mix raw fish with lemon juice and brandy.
  3. Pour the oil and sauce over and toss all ingredients .