Step 1

Fill a wok a third full with oil and place over medium-high heat until 180˚C. Fry wonton wrappers in batches, turning occasionally, until golden and crisp (30 seconds). Drain on paper towel; season with salt and break into 3cm shards.

Step 2

For pickled vegetables, place red cabbage and celery in separate bowls, scatter each vegetable with 1 tsp sugar and 2 tsp sea salt flakes; toss both to combine. Stand for 20 minutes to pickle. Squeeze moisture from red cabbage and celery and reserve separately.

Step 3

For dressing, whisk ingredients in a small bowl, season to taste and set aside.

Step 4

Blanch beans in a saucepan of boiling water until just tender (2-3 minutes); drain and refresh in iced water.

Step 5

To assemble, arrange beans, salmon, vermicelli, grapefruit, daikon, carrot, Chinese cabbage, radish and pickled red cabbage and celery on a large platter. Drizzle over half of the dressing and scatter with coriander and peanuts. Serve with crisp wonton wrappers and remaining dressing.