Vegetarian Yu Sheng
In a refreshing take on the conventional Yu Sheng, Chef Aaron has created a vegetarian friendly version especially for us. Using organic lemon juice, spices, sesame and olive oils, raw honey and coconut nectar sugar as dressing, he replaces the conventional salmon fish with yellow grateful. With all these yummy organic ingredients are mixed together, you’ll forget that this dish is meat and fish-free!
Credits: Sous-Chef Aaron Tan, Conrad Centennial Singapore
Print the recipe! Vegetarian Yu Sheng
Preparation time: 40 mins
Cooking time: 0mins
Total: 30 mins
Serves: 8 pax
- 50g Natural Rice Noodle Pumpkin
- 20g Pea Sprout
- 6 pcs Cherry tomato on the vine
- ½ pcs Carrot
- 100g Red cabbage
- 200g Crunchy corn flakes
- 3 pcs Kiwi
- 1 pcs Yellow grapefruit
- 50g Whole dried cranberries
- 50g Dehydrated almond
- 20g Thoma Chipman Beetroot Chips (100% gluten free)
1 ½ tbsp organic fresh lemon juice (mixed with 1 tbsp calamansi juice)
2 ½ tbsp Fresh raw honey
2 ½ tbsp 100% Organic raw coconut nectar
2 ½ tbsp Simply Nature Organic extra virgin oil
2 ½ tbsp first cold pressed sesame oil
1 tbsp Organic Dressing French
2 ½ tbsp Simply Nature organic coconut nectar sugar
½ tbsp organic cinnamon powder
1 pinch salt
1 pinch natural five spice powder
1. Julienne all the vegetables and fruits.
2. Arrange the nuts, vegetables and
fruits on the plate, according to your
preference. (refer to pic 1)
3. Pour the sauce on top of the
4. Tossing the Yu Sheng as high as
possible while shouting “Huat ah!”.
Enjoy yourself making a mess for this
only happens once a year!
“Toss” to a brilliant Lunar New Year “Yu Sheng” with fresh organic julienned vegetables such as white turnips, carrots, red cabbage, kiwi, cherry tomatoes and add the “crunch” and high notes using dehydrated almonds, beetroot chips and whole dried cranberries!
Zenxin wishes you all have a very blessed, peaceful and healthy new year.
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