Abalone Yusheng For Chinese New Year Lou Hei 富贵花开 鱼生鲍鱼

🧂 Ingredients

• 1 can abalones (braised or brine)

  net weight 425g, drained weight 90g
• 1 radish

  washed
• 1 purple radish

  washed
• 2-3 carrots

  washed
• 1-2 Japanese cucumbers

  washed
• 1 raw mango

  washed
• ½ cup pistachios

  deshelled
• ½ cup prawn crackers

  optional
• 3 tbsp yuzu honey
• 4 tbsp extra virgin olive oil
• Pinch of salt

  season to taste
• Pinch of black pepper

  season to taste
• ¼ lemon
• 1 red pomelo

  small sized
• 3-4 dried edible flowers

  optional

Instructions

• 1 Prepare the ingredients: wash and peel all the vegetables and fruits.
  
  Cut cucumbers, radish, purple radish and carrots into shorter chunks (if you are
  using the spiralizer machine [https://amzn.to/3vRv8qZ].
  
  For the mango, used a julienne peeler [https://amzn.to/3Zv4SAg] to shred.
  
  For the red pomelo, remove the pulp and break into smaller chunks.
• 2 Shred cucumbers, radish, purple radish and carrots into thin strips using a
  vegetable spiralizer or manually with a vegetable shredder.
  
  Note: I used a vegetable spiralizer machine [https://amzn.to/3vRv8qZ].
  Alternatively you can use a julienne peeler [https://amzn.to/3Zv4SAg].
• 3 Remove abalones from the can and set aside.
  
  Note: Reserve the braised sauces in the can or the brine for other cooking.
  These sauces are full of flavours.
• 4 Optional to add prawn crackers. Break into smaller chunks.
• 5 Chop the deshelled pistachios.
• 6 Add the yuzu honey, extra virgin olive oil, salt and pepper into individual
  bowls, to serve with the yusheng later. Cut the lemon into quarters.
• 7 Assemble the yusheng on a nice large plate.
• 8 Optional to add a finishing touch to the yusheng with dried edible flowers
  [https://amzn.to/3GSPt40].
• 9 Chill in the fridge, covered with cling wrap until ready to serve.
  
  Serve with the condiments. See above post on the auspicious Chinese phrases to
  recite.

Nutrition Info