Lunar New Year ‘Yu-sheng' (‘Prosperity toss’) recipe
 This celebratory recipe is all about family and friends gathering to toss salad together at Lunar New Year, tossing higher each time to wish good fortune for the year. Equipment and preparation: Please note that the amount of ingredients will depend on the size of your platter: If you are using a small platter (about 20cm/8in diameter), use a small handful of ingredients. If you are using a larger platter (greater than 35cm/14in diameter), use a medium handful of ingredients. You can up the quantity of dressing to match the portion size too. 350g/12oz vermicelli mung bean noodles (‘glass noodles'), hydrated1 tbsp toasted sesame oil50g/1¾oz carrots, cut into julienne (matchsticks)50g/1¾oz cucumber, cut into julienne (matchsticks)50g/1¾oz red pepper, cut into julienne (matchsticks)50g/1¾oz yellow pepper, cut into julienne (matchsticks)50g/1¾oz spring onion, cut into julienne (matchsticks)50g/1¾oz pink grapefruit pieces1 small handful pomegranate seeds1 small-medium handful cooked tiger prawns 1 small-medium handful cooked shredded chicken breast 50g/1¾oz smoked salmon slices 50g/1¾oz roasted salted cashew nuts 50g/1¾oz fried wonton skin pieces (see Recipe Tip for preparation)1 small handful coriander, for garnish 350g/12oz vermicelli mung bean noodles (‘glass noodles'), hydrated 1 tbsp toasted sesame oil 50g/1¾oz carrots, cut into julienne (matchsticks) 50g/1¾oz cucumber, cut into julienne (matchsticks) 50g/1¾oz red pepper, cut into julienne (matchsticks) 50g/1¾oz yellow pepper, cut into julienne (matchsticks) 50g/1¾oz spring onion, cut into julienne (matchsticks) 50g/1¾oz pink grapefruit pieces 1 small handful pomegranate seeds 1 small-medium handful cooked tiger prawns 1 small-medium handful cooked shredded chicken breast 50g/1¾oz smoked salmon slices 50g/1¾oz roasted salted cashew nuts 50g/1¾oz fried wonton skin pieces (see Recipe Tip for preparation) 1 small handful coriander, for garnish 2–3 tbsp plum sauce 1–2 tbsp oyster sauce 2–3 tbsp clear rice vinegar1–2 tbsp toasted sesame oil 5–6 tbsp mirin 1–2 tbsp toasted white sesame seeds 2–3 tbsp plum sauce 1–2 tbsp oyster sauce 2–3 tbsp clear rice vinegar 1–2 tbsp toasted sesame oil 5–6 tbsp mirin 1–2 tbsp toasted white sesame seeds Method To make the prosperity toss, put the vermicelli in a heatproof bowl. Boil a kettle of water. Pour the water over the noodles and let it stand to rehydrate for 5 minutes. To make the plum dressing, mix all the ingredients well in a small bowl and then transfer the dressing to a small jug.To finish the salad, drain the mung beans and run through cold water from the tap. Drizzle over 1 tablespoon of toasted sesame oil and set in a large round platter dish.Lay all the fresh ingredients in ‘mounds’ or piles on top of the noodles on the platter and decorate the edges of the platter with the fried wonton skin pieces.To serve, ensure your guests are ready with a pair of chopsticks each. Just before serving, pour over the dressing, and then begin with you and your guests standing over the dish, tossing the ingredients in the air, as high up as possible, without losing any, while shouting out lucky Luna New Year phrases! After the ceremony, sit down, serve some into your bowls and eat immediately. To make the prosperity toss, put the vermicelli in a heatproof bowl. Boil a kettle of water. Pour the water over the noodles and let it stand to rehydrate for 5 minutes. To make the prosperity toss, put the vermicelli in a heatproof bowl. Boil a kettle of water. Pour the water over the noodles and let it stand to rehydrate for 5 minutes. To make the plum dressing, mix all the ingredients well in a small bowl and then transfer the dressing to a small jug. To make the plum dressing, mix all the ingredients well in a small bowl and then transfer the dressing to a small jug. To finish the salad, drain the mung beans and run through cold water from the tap. Drizzle over 1 tablespoon of toasted sesame oil and set in a large round platter dish. To finish the salad, drain the mung beans and run through cold water from the tap. Drizzle over 1 tablespoon of toasted sesame oil and set in a large round platter dish. Lay all the fresh ingredients in ‘mounds’ or piles on top of the noodles on the platter and decorate the edges of the platter with the fried wonton skin pieces. Lay all the fresh ingredients in ‘mounds’ or piles on top of the noodles on the platter and decorate the edges of the platter with the fried wonton skin pieces. To serve, ensure your guests are ready with a pair of chopsticks each. Just before serving, pour over the dressing, and then begin with you and your guests standing over the dish, tossing the ingredients in the air, as high up as possible, without losing any, while shouting out lucky Luna New Year phrases! After the ceremony, sit down, serve some into your bowls and eat immediately. To serve, ensure your guests are ready with a pair of chopsticks each. Just before serving, pour over the dressing, and then begin with you and your guests standing over the dish, tossing the ingredients in the air, as high up as possible, without losing any, while shouting out lucky Luna New Year phrases! After the ceremony, sit down, serve some into your bowls and eat immediately. Recipe tips To cook the wonton skin pieces, heat a small saucepan, add 500ml/18fl oz of rapeseed oil, bring the oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Divide each shop-bought square wonton wrapper in half by slicing them on the diagonal to give triangle pieces. Drop a few pieces in the hot oil and as soon as they crisp up remove them and drain on kitchen paper. Repeat until you have 12 or more ‘crisps’.