Name: Chinese spring festival jellyfish yu sheng
Prep time: 2 h
Total time: 2 h
Yield: 6
Cuisine: En
Ingredients: 80 g Shredded Carrots; 150 g White Radish; 150 g Jellyfish; 20 g Green Pickled Nutmeg; 20 g Red Pickled Ginger; 20 g Preserved Sweet Onions; 10 g Pok Chui Biscuits; 10 g Keropok / Prawn Crackers ( optional ); 5 tbsp Roasted Sesame Seeds; 5 tbsp Chopped Peanuts; Pinch of Grounded Black Pepper ( put inside red packet ); 4 tbsp Sesame Oil; 3 tablespoon Lime Juice; 2 tbsp Plum Sauce

Ingredients

80 g Shredded Carrots
150 g White Radish
150 g Jellyfish
20 g Green Pickled Nutmeg
20 g Red Pickled Ginger
20 g Preserved Sweet Onions
10 g Pok Chui Biscuits
10 g Keropok / Prawn Crackers ( optional )
5 tbsp Roasted Sesame Seeds
5 tbsp Chopped Peanuts
Pinch of Grounded Black Pepper ( put inside red packet )
4 tbsp Sesame Oil
3 tablespoon Lime Juice
2 tbsp Plum Sauce

Preparation

Arrange carrots to form the " Spring " ( 春 ) character on a serving plate.
Once you are happy with your character, place radish neatly as the base. Alternatively, you may also start off by putting the radish first as the base, then arrange the carrots on top to form the character if you find it easier.
Next, sprinkle peanuts and sesame seeds around the radish. I am using each of the ingredient to form half the semi-circle.
Now you can start to place the pickles and jellyfish on one side of the circle.
Arrange the crackers to finish off the Yu Sheng. Well, I had some coloourful prawns crackers so I added them too.