Serves 12 people
2 cup purple cabbage (sliced)
2 cup carrots (shredded)
2 cup white radish (shredded)
2 small head romaine lettuce
2 cup fresh coriander
1 large cucumber (sliced thinly)
6 inches of young ginger (sliced thinly)
3 red chilies (sliced thinly)
2 cup vinegar
4 tbsp sugar
2 tsp salt
8 wanton sheets cut into strips
oil (for deep frying)
200 g fresh sashimi salmon (thinly sliced)
1/2 cup roasted peanuts
1/4 cup sweet plum sauce
2 tbsp hot water
2 tbsp sriracha
1 tsp chinese five spice
2 tbsp toasted sesame seeds
sesame oil
banana leaf

Recipe Courtesy of
Ili Sulaiman

Yu Sheng

Chinese New Year is here and what better way to start this festive by putting together a Yu sheng also know as Lo Hei. Lo Hei is a popular chinese dish to be enjoyed during Chinese New Year and the ingredients consists of strips of raw fish, ,shredded vegetables, pickles and a variety of sauces and condiments.What makes Lo Hei so unique are the lo hei sayings and sequence and if you know what to say during lo hei, we promise you that this will impress many.

Healthy

Difficulty: Easy

Preparation: 30 min
Cook: 10 min
Clean up: 10 min

Steps: 3 steps
22 Ingredients

Difficulty: Easy
Steps: 3 steps
22 Ingredients

Preparation: 30 min
Cook: 10 min
Clean up: 10 min

Instructions

Make sauce
- In a large bowl, add vinegar, sugar and salt and mix until combine. In 3 bowls divide the brine mixture and add each vegetable in each brine and let it sit for at least 3 hour or overnight.

Prep yu sheng
- To prep the crunchy toppings, start by deep frying the wanton strips until golden brown and crispy and set aside to drain access oil
- Prep and slice all the vegetables and set aside
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Plate the vegetables
- To prep the yusheng, in a large round plate, section the plate into 8.
- At the edge of the plate add in half the cabbage in one section, followed by half the carrots, half the radish, half the romaine lettuce, coriander and crunchy toppings.
- Repeat until the plate fills up.

Garnish and Serve!

In the middle of the plate, add in the pickles before placing the salmon sashimi on the top of the plate. Sprinkle with some sesame, sesame oil, plum sauce, siracha and roasted peanuts before drizzling plum sauce.