Ingredients:
200g sliced raw fish (salmon or jellyfish)
100g radish shredded
100g carrot shredded
100g cucumber shredded
100g pickled papaya, shredded (qua yin)
10 pickled leeks, shredded (or sweet onion pickle)
100g pomelo wedges, peeled and separate the sacs (or grape fruit)
50g spring onions, shredded
10g red sweet ginger pickle
10g white sweet ginger pickle
1 tsp shredded kaffir lime (limau perut) leaves
1 shredded red chilli
20g coriander leaves
1 tbsp lemon or lime juice
1 tbsp brandy
20g sesame seeds, toasted
30g peanuts, toasted and ground
¼ cup of garlic oil + 2 tsp sesame oil
150g crispy chips (fried wonton skin)

Sauce:
300g plum sauce
3 tbsp hoisin sauce
1 tsp pepper
1 tsp five-spice powder
3 tbsp honey
3 tbsp lemon juice
Combine the sauce ingredients in a small saucepan. Bring to a low simmering boil. Leave aside to cool for later use.

Method:
1. Prepare all ingredients and arrange on a big round serving plate
2. Mix raw fish with lemon juice and brandy.
3. To serve, pour the sauce over the Yee Sang and sprinkle with five-spice powder.
4. Add a sprinkling of sesame seeds, roasted peanuts and crispy chips or fried wonton skin.

Seasoning:
½ tsp pepper
2-3 tsp five-spice powder (ng heong fun)
1 tbsp sugar
3 tbsp light soya sauce
1 tbsp oyster sauce
2 tsp sesame oil
2 tbsp corn flour or sweet potato flour

Dipping sauce:
4-5 tbsp Thai sweet chilli sauce
3 tbsp Tomato ketchup
1 tsp lime juice
2 pieces of peanut candy (optional)
Sugar to taste

Method:
1. Cut the pork or chicken into small strips.
2. Combine meat, water chestnuts, onion, seasoning and egg in a mixing bowl. Mix well. Add spring onion to mixture. Marinate meat for at least 1 hour or preferably several hours in the fridge.
3. Put 1-2 tbsp marinated mixture onto each bean curd skin piece. Form into a long roll. Roll up tightly and twist both the ends.
4. Steam rolls for 5 to 8 minutes. Remove, leave it to cool.
5. In a wok, heat the vegetable oil to 350°F. Fry the rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels.
6. Cut roll into slices and serve with dipping sauce.

Tip: You can keep Lobak in the deep freezer after steaming, deep fry before serving.