Sunday, February 14, 2016

Recipe: Homemade Scallop Yee Sang (2016 Version)

Happy Birthday, everyone! Today, the 7th day of Chinese New Year is also known as Renri 人日. According to Chinese customs, renri was the day human beings were created and hence is viewed as the common "birthday" of all human beings.

Just yesterday, our close relatives came to visit, so we decided to do an early "birthday" celebration all and make our homemade yee sang. Yee sang, also known as prosperity toss or lo hei is traditionally eaten on Renri. Yeesang is often served as part of a multi-dish dinner, usually as the appetizer due to its symbolism of "good luck" for the new year.

Homemade Scallop Yee Sang


If you can, get a julienne peeler (available at Daiso) as it will make your life much easier when it comes to julienning the vegetables. For our yee sang this time, I used a total of 10 fruits and vegetables, and topped it with scallops (one per person). Our choice of fruits and vegetables include carrot, green and red coral lettuce, radish, plums, cucumber, Gong pear, chuka wakame (Japanese seasoned seaweed), Korean strawberries and pineapple. For the past 2 years, we used plum sauce dressing, but this year, I foregoed the plum sauce and made our usual salad dressing which works just as brilliantly. Hubby, who was appointed the leader of our group was then tasked with adding the final touches - crushed peanuts, crackers and dressing while saying "auspicious wishes" such as more gold and smooth sailing, happy year for all. ;)





BabySumoKids getting ready to toss their first yee sang of the year! :)






Homemade Scallop Yee Sang (2016 version)
Recipe by Baby Sumo
Preparation time: 30 minutes
Cooking time: 1 minute
Serves 10

Ingredients
3/4 carrot, peeled and julienned
A handful green coral lettuce
1/5 radish, peeled and julienned
2 plums, peeled and sliced
1/2 Japanese cucumber, peeled and julienned
1/2 Gong pear, peeled and cut into matchsticks
1 pack chuka wakame
6 Korean strawberries, tops removed and sliced
A handful red coral lettuce
1/5 pineapple, cut into chunks

10 scallops (one per person)
Salt

Condiments
2  x packs (16g) Tam Tam crab flavoured snack
1 cup peanuts, crushed


For the dressing
4 tbsp extra virgin olive oil
2 tbsp white balsamic vinegar
2 tbsp honey

1. In a pot of boiling salted water, cook the scallops for about 30-40 seconds, until cooked. Drain and pat dry with a kitchen towel. Season with some salt.

2. For the dressing, place oil, balsamic vinegar and honey in a bowl and mix well.

3.Arrange the julienned vegetables and fruits on a large plate in an attractive manner. Then, place the scallops in the centre of the plate. Crushed nuts, crackers and dressing should be served in separate bowls at the side. Just before tossing, add the crackers, crushed nuts and pour over the dressing. Toss, shouting out "good wishes" and enjoy!

Easy to put together, delicious and healthy!




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I am submitting this to the "Cook & Celebrate: CNY 2016" event which I am co-hosting with Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe. To join, simply cook or bake any Chinese New Year recipes from 15 January 2016 to 22 February 2016.

Your post must be a current post i.e. posted between 15 Jan to 22 Feb 2016 - please do not link older posts. Please mention our "Cook & Celebrate: CNY 2016" event in your post and link back to Zoe of Bake for Happy Kids, Diana of The Domestic Goddess Wannabe and Baby Sumo of GoodyFoodies.

Happy cooking! Do check out the other bloggers recipe below:







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2 comments:

  1. Nice! Anytime nicer than the pickled stuff, everything fresh. Had one like that - loved it!
    https://suituapui.wordpress.com/2016/02/10/me-first/

    ReplyDelete
  2. Hi Yen,

    I always remember your yee sang is made with an extra interesting ingredient, strawberry!!!

    I see that your 2016 version is made with strawberries too :D

    Zoe

    ReplyDelete

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