Lunar New Year with Adam Liaw
Celebrate the Year of the Dog by whipping up an easy, delicious feast thanks to celebrity chef Adam Liaw and AAMI!
Light your lanterns and fire up the stove! Lunar New Year is almost here and there’s no better way to celebrate one of the world’s favourite festivals than sharing a tasty home-cooked meal with your friends and family.
The good news? According to celebrity chef Adam Liaw, you don’t need to be a culinary wiz to celebrate the Year of the Dog like a local. In his new cookbook, Asian After Work, Adam takes a simple, practical approach to the delicious and exciting world of Asian home cooking.
Here, Adam’s picked two of his favourite Lunar New Year recipes to help you and your family celebrate in style. Enjoy!
Yee Sang Prosperity Salad
Serves 10 as an entrée
This theatrical salad is a modern good luck charm. Assemble the salad in its separate elements and then gather everyone around the table with a pair of chopsticks each. Toss the salad high in the air and don’t be shy – the higher the salad goes, the higher your luck will soar!
- 300g sashimi-grade salmon, sliced
- 300g sashimi-grade kingfish, sliced
- 10 wonton wrappers, shredded and deep-fried until crispy
- 2 tbsp toasted sesame seeds
- 2 carrots, peeled and julienned
- 1 continental cucumber, peeled, deseeded and julienned
- 1 daikon, julienned
- 6 young leaves Chinese cabbage, shredded
- 1 large pink grapefruit, torn into small pieces (peel, pith, seeds and any membrane removed)
- 1 bunch fresh coriander, leaves picked
- 2 tbsp Japanese pickled ginger, drained and julienned
- ½ cup lightly crushed roasted peanuts
- 2 kaffir lime leaves, stems removed and julienned
- 150ml plum sauce
- 2 tbsp honey
- 100ml lime juice
- 1½ tbsp soy sauce
- 2 tsp sesame oil
- 2 tbsp peanut oil
- ¼ tsp five spice powder
- Arrange all the salad ingredients in decorative piles on a large platter. You can just place the ingredients in piles, or arrange them to create a picture or message for the new year.
- For the dressing, combine the ingredients in a bowl and stir to combine well.
- Place multiple pairs of chopsticks (1 per person) around the platter and gather the attendees around the platter. Pour the dressing over the salad and have the attendees toss the salad high in the air to mix well.
Makes about 50 wontons
With their rich colour and the shape resembling Chinese gold ingots, fried wontons eaten at Chinese New Year represent a prosperous year ahead.
- 50 square wonton wrappers
- 500g fatty pork mince (or 500g roughly chopped pork belly)
- 200g raw peeled prawn meat
- 3 large spring onions (white and light green part), finely chopped (about ½ a cup)
- 1 tbsp minced ginger
- 2 cloves garlic, finely chopped
- ¼ tsp salt
- 1 tsp light soy sauce
- 1 tsp Shaoxing wine
- ½ tsp caster sugar
- 2L vegetable oil, for deep frying
- sweet chillli sauce, to serve
- Roughly chop the prawns and mix together with all the remaining filling ingredients. With a wooden spoon or spatula, mix vigorously and very well for about 5 minutes, stirring in one direction only. (Rather than a bowl, Adam prefers to use a large, heavy saucepan for this as the handle and vertical sides make it easier to stir the heavy mixture.)
- Take a wonton wrapper and moisten the edges with a finger dipped in cold water. With a butter knife or spatula, spread about a teaspoon of filling into the centre and fold two corners together to form a triangle, taking care to remove as much air as possible. Pinch the edges together firmly to create a sealed packet. Moisten one tip of the long side of the triangle and bring the other tip of the long end onto the moistened part. Pinch together firmly. Continue until all the filling is used up.
- Heat the oil to 170C in a wok or saucepan and deep fry the wontons for about 3 minutes or until golden brown. Serve the deep fried wontons with a little sweet chilli sauce.
For your chance to win a copy of Adam Liaw’s new cookbook, Asian After Work head over to the AAMI Facebook page and enter our Adam Liaw Lunar New Year competition. Good luck!