Lou Hei Yu Sheng (Vegetarian) 捞鱼生

🧂 Ingredients

• 1 purple cabbage
• 1 radish
• ½ red pomelo
• 100g wakame (Japanese seaweed)
• 2-3 Japanese cucumbers
• 2-3 carrots
• 1 not-so-ripe mango
• ½ lemon or lime

  optional
• 100 g pistachio

  shell removed and chopped
• 1 tbsp Manuka honey
• 3-5 tbsp extra virgin olive oil
• Salt

  season to taste
• Black pepper

  season to taste
• 2-3 Seaweed sheets
• 1 cherry tomato

Instructions

• 1 Wash, peel, shred cucumbers, carrots, radish into thin strips using a vegetable
  spiralizer.
  
  Note: I used a vegetable spiralizer machine [https://amzn.to/3vRv8qZ].
• 2 Slice purple cabbage thinly.
  
  Note: I used a large vegetable peeler.
• 3 Peel and shred mango.
  
  Note: I used a julienne peeler [https://amzn.to/3Zv4SAg].
• 4 Remove pomelo flesh and separate the flesh into small chunks.
• 5 Remove shell from pistachio and chop into coarse pieces.
• 6 Use the tip of the cherry tomato as the nose.
• 7 Assemble shredded ingredients on a large round dish – mango, cucumbers, carrots,
  purple cabbage, pomelo, radish wakame, making a bunny shape and 2 carrot shapes.
  Use seaweed sheets to cut out shapes of the eye and mouth for the animal zodiac
  sign of the year for decoration.
• 8 When ready to serve the Yu Sheng, use the dressing with these combination, each
  added separately: Manuka honey, extra virgin olive oil, salt, pepper. Squeeze
  fresh lemon juice (optional). Sprinkle with chopped pistachio.
  
  Note: Add sliced sashimi or abalone or smoked salmon. Adding seafood is optional
  in this recipe

Nutrition Info