No Chinese New Year feast is complete without the auspicious yu sheng platter. Before tucking in, everyone at the reunion table will toss the ingredients of this colourful and crunchy salad as high as one can reach. This practice is believed to bring luck and prosperity in the new year.
Traditionally, this dish is served on the 7th day of the Chinese New Year, known as ren ri, which is celebrated as "everyone's birthday". Today, yu sheng is generally eaten on the eve, the first and last day of the Chinese New Year.
The salad usually comprises sliced raw fish, shredded daikon, carrots, crispy crackers, and a variety of ingredients abd condiments. Before serving, ground peanuts and sesame seeds are sprinkled on the colourful ensemble, after which a tangy sweet plum sauce is drizzled over it. You can buy ready-packed yu sheng from supermarkets. To give it a creative twist, you can add in some fresh fruits. Finally, deck the salad with your choice of raw seafood - salmon, tuna, abalone or even lobster.
Ingredients (serves 4):
1 ready-packed yu sheng ingredients
88g Salmon yu sheng
1 cup pomelo pulp
1/2 green apple, thinly sliced
1/2 mango, peeled and thinly sliced
1 carrot, peeled and shredded
1. Arrange all the ingredients on a large platter.
2. Serve together with the packet yu sheng ingredients, condiments and plum sauce.
Recipe source: Today newspaper