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1
Preparing the crunchy topping: Cut wonton skin into small strips.
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2
In a small saucepan, heat 1/2-inch of canola oil till hot, 360F.
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3
Deep fry the wonton skin till golden brown.
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4
Drain.
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5
Set aside.
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6
In a separate pan, dry roast both sesame seeds till golden brown and fragrant.
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7
Set aside.
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8
Preparing the salad: Finely shred carrots, daikon, green papaya using a Japanese spiral mandoline or a food processor.
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9
Set aside, separately.
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10
Julienne scallions into 2-inch long.
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11
Soak in cold water 10 minutes, then drain.
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12
Slice pickled shallots and pickled ginger finely.
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13
Remove tough stems from cilantro leaves.
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14
Remove skin and membranes from pomelo to obtain the fruit sac.
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15
Arrange all vegetables on a large platter in a circle, taking care to alternate colors.
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16
Slice the ahi tuna and place in the middle of the platter.
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17
Preparing the dressing: In a separate bowl, whisk together plum sauce, lime juice and oil.
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18
To serve: Immediately prior to serving, drizzle the salad dressing over the vegetables.
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19
Sprinkle crushed peanuts, sesame seeds, and wonton skin crisps.
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20
At the table, sprinkle Asian 5 spice (served out of the red envelope).
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21
Give everyone around the table a pair of chopsticks and have everyone participate in the tossing for good luck.
