Chinese-Thai Style Fruit Yu Sheng
Serve
8 pax
Timing
30 min
Ingredients
Chinese-Thai Dressing :
coriander root, chopped
70g
gula melaka, grated
30g
Knife Thai Fish Sauce
4 tbsp
Knife Salted Soy Bean
2 tbsp
chilli padi, chopped
2 tsp
baby shrimp, toasted
2 tbsp
white vinegar
1 tbsp
Knife Pure Sesame Oil
1 tbsp
freshy squeezed lime juice
3 tbsp
Garnishing :
white radish, thinly sliced
180g
carrot, thinly sliced
180g
mandarin orange, peeled and wedged
80g
rose apple wedges, presoaked in salt water
80g
pomela wedges
80g
canned lychees
80g
UFC Canned Longan
80g
canned pineapple
80g
candied winter melon
80g
black dates
80g
candied ginger
20g
prawn crackers
80g
cashew nuts
80g
sesame seed, toasted
80g
coriander leaves
40g
Instructions
01
Combine well all the dressing ingredients and set aside.
02
Place the garnishing onto the big platter neatly as shown with the fruit on the outer layer, one after the other.
03
Place the dressing in a small bowl, set it on the platter as shown.
04
Finally, just before serving, pour the dressing over and toss well.
This is a fruit version of the popular yu sheng, you can add sliced abalone, raw salmon or shrimp for a more indulgent dish.