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

Key facts

Preparation time: 40 mins
Cooking time: 0mins
Total: 30 mins
Serves: 8 pax

Ingredients

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)
Sauce
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

Method

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
ingredients.
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!

Learn more about this recipe!

“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.