Step 1

Prepare the sauce by adding sesame oil and water into the plum sauce.

Step 2

Shred cucumber (without seeds), carrots and radish. Remove skin of pomelo to obtain the flesh. Set aside.

Step 3

Julienne taro into thin strips and divide them into two portions. Mix red and green food colouring into each of the portion respectively. Ensure the taro slices are evenly coated. Fry the taro slices.

Step 4

To prepare wheat crackers, add flour, salt and cold butter into a bowl. Rub butter into flour until the mixture is even. Then, add water to form a dough. If the dough is too wet, add more flour until it is no longer sticky. Flatten dough and cut them into small rectangles. Heat up oil in a pot over medium heat to fry the cut dough until golden brown. Leave aside.

Step 5

Assemble all ingredients on a plate with the salmon pieces in the centre. Add olive oil, plum sauce, pepper, five spice powder, sesame seeds and crushed peanuts onto the ingredients before tossing.