My dragon yu sheng for the dragon year. I saw some dragon inspired yu sheng and those pictures really inspired me to create this dragon yu sheng. Yu Sheng or 鱼生 literally translate to raw fish. It is a raw fish salad that Chinese in Malaysia and Singapore enjoy throughout the 15th days of the Chinese New Year. I omitted the raw fish because my family don't eat raw fish. The salad in itself was so delicious that it was worth the day of slicing those vegetable. My version was quite simple as I omitted the fried colorful taro strips and some other things. I also got the fried crunchy wonton from my friend's restaurant which they happily gave it to me (which cut down my labor of making this). It was so good and I wonder why we only eat it during Chinese New Year? Why don't I have the urge to make it some other times, just like the CNY cookies and nian gao? How strange we are right? Anyone of you make yu sheng other than during CNY?
Click here for the full recipe. This salad is very versatile, you can add whatever extra you desired.
I am also sharing this dish with Aspiring Bakers #15: Auspicious Dishes for CNY hosted by Wen's Delight. The deadline for submission has been extended to Feb 6th, the last day of CNY. So go see the roundup on the 7th! :-)