Method

1. Shred the radishes and carrot (use a turning slicer/spiraliser or mandoline).
2. Soak the shredded vegetables in ice water for 5–10 minutes.
3. Pat the vegetables dry with a kitchen towel or dry the vegetables with a salad spinner.
4. Arrange the vegetables on a large plate.
5. Add the yusheng pickled ingredients.
6. Defrost the scallops & slice each into half horizontally.
7. Arrange the salmon sashimi & scallop slices onto the yusheng, then squeeze lime juice over.
8. Sprinkle the remaining yusheng ingredients.
9. Ready to toss & eat!

Recipe by Meg Tan