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Ingredients
- Serves 4 people
things to do the day of:
100 g raw salmon (sliced)
Raw salmon slices may be substituted with tuna or other raw fish.
For vegetarians, omit the raw fish and replace with shimeiji mushrooms or bean curds.
50 g carrot (shredded)
50 g beetroot (shredded)
50 g white radish (shredded)
50 g purple cabbage (shredded)
50 g cucumber (shredded)
2 tbsp roasted crushed peanut
2 tbsp roasted white sesame
1/3 cup grapefruit pulps
4 slices pickle ginger
6-8 pieces (depending on the size of platter) baby mandarin oranges, sliced and halved
dressing:
4 tbsp plum sauce
1/2 tsp sesame oil or olive oil
2 tbsp water
2 tbsp honey
accompaniments & garnish:
1 stalk coriander leaves
1 tsp roasted black sesame
Recipe Courtesy of
Asian Food Network
Asian Food Network
Fortune Yu Sheng
Yu Sheng, also known as Yi Sheng, Yee Sang, Lou Sang or Prosperity Toss, is a Cantonese raw fish salad that is traditionally served on the seventh day of Lunar New Year, but nowadays, this auspicious dish is commonly seen throughout the festive period, from the eve of Lunar New Year up till Chap Goh Mei (fifteenth and last day of celebrations). This colorful, tasty salad features a mix of sweet, tangy, savory and crunchy ingredients, like salmon sashimi, shredded vegetables, and deep fried crackers, which symbolize abundance, prosperity and longevity.
- Easy
- 25 min
- 5 min
- 15 min
- 4 steps
- 17 Ingredients
- Easy
- 4 steps
- 17 Ingredients
- 25 min
- 5 min
- 15 min
Instructions
-
Prepare veggie shreds
- Julienne all veggies into long shreds.
- Soak carrot and radish shreds in ice water for 3-5min.
- Remove and pat dry with kitchen towel or cloth.
| Try to keep the veggie shreds at least 5cm in length so it is easier to toss them with chopsticks.
| Ice water makes carrot and radish shreds hold the curled shape, keep the texture crunchy as well as the freshness.
-
Prepare Pok Chui (crunchies)
- Cut wanton wrappers into strips.
- Deep fry until golden brown.
- Remove and drain
| Make sure the cooking oil is hot enough before deep-frying wanton wrapper, so the crunchies are crunchy.
-
Prepare Dressing
- Combine all ingredients for dressing.
- Cook over medium heat until the mixture slightly thickened.
- Remove and toss in a serving bowl.
Plate and Serve!
Drizzle dressing over Yu Sheng ingredients on the platter. Get everyone to toss the salad with chopsticks and LOU AR, HUAT AR, ONG AR, HENG AR!
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Ingredients
- Serves 4 people
-
things to do the day of:
100 g raw salmon (sliced)
Raw salmon slices may be substituted with tuna or other raw fish.
For vegetarians, omit the raw fish and replace with shimeiji mushrooms or bean curds.
-
50 g carrot (shredded)
-
50 g beetroot (shredded)
-
50 g white radish (shredded)
-
50 g purple cabbage (shredded)
-
50 g cucumber (shredded)
-
2 tbsp roasted crushed peanut
-
2 tbsp roasted white sesame
-
1/3 cup grapefruit pulps
-
4 slices pickle ginger
-
6-8 pieces (depending on the size of platter) baby mandarin oranges, sliced and halved
-
dressing:
4 tbsp plum sauce
-
1/2 tsp sesame oil or olive oil
-
2 tbsp water
-
2 tbsp honey
-
accompaniments & garnish:
1 stalk coriander leaves
-
1 tsp roasted black sesame
Nutrition
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