Honey Soy Salmon Prawn Crackers
Lee Kum Kee

Honey Soy Salmon Prawn Crackers

Serves 6
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This honey & soy flavour matches well with fatty fish such as salmon. Both are rich in flavours. Yet, the cabbage salad at the bottom gives fresh crispness to the dish. It is easy to make. Who does not like prawn crackers at a party?


6 Tbsp parmesan cheese, grated
200g salmon, cut into small pieces
50g purple cabbage, finely sliced, mix with 1 tsp salt and drained
30g dried cranberries, chopped
1 pack (60g) prawn cracker


1 tsp sugar (for salmon)
1 tsp oil (for salmon)


1 tsp horseradish, minced (for salad)
3 Tbsp mayonnaise (for salad)


1 pack edible flowers


1 To make cheese crisps, put 1 Tbsp of cheese on baking paper lined baking tray, space apart as the cheese spreads during baking. Bake at 190°C/170°C fan/gas 5, for 10-12 minutes until lightly golden. Leave aside for garnish.
2 In an ovenproof dish, mix the marinade for the salmon, add the fish, and fold together then set aside whilst making the parmesan crisps.
3 Bake salmon in the oven at 180°C/160°C fan/gas 4 for 5 minutes, or until cooked, then mix with Lee Kum Kee Honey & Soy Stir-fry Sauce . Mix cabbage and cranberries with the dressing.
4 To assemble, put cabbage salad on prawn crackers. Place salmon on top and top with cheese crisps.
5 Decorate with edible flowers for party fun.


1 Plating tips
2 Flowers are easy and colourful for garnish. Also, adding parmesan chip on top for flavours and building height.
3 Cooking tips
4 For vegetarians, hard tofu can be used to replace salmon and toast for replacing prawn crackers.
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And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.