Lo hei, or the prosperity toss, isn’t just for good luck. Made with fish and veggies, yu sheng is loaded with fibre and essential fatty acids—great for skin and digestive health. By substituting a few ingredients, we created a super healthy yet scrumptious version that both pooches and paw-rents will love.
Serves 3 large dogs or 5 small dogs
Prep time 30 minutes
Cook time 10 minutes
½ daikon or white radish, pared and shredded
1 carrot, pared and shredded
1 Japanese cucumber, shredded with skin on (but avoid seeds)
200g salmon fillet, skinned and cubed
1 tbsp manuka honey
1 tsp cold-pressed or freshly squeezed
- Pare the daikon/white radish and carrot.
- Using a serrated vegetable peeler, shred the pared daikon/white radish, carrot and Japanese cucumber (with skin on). The strips should be long and slightly curled.
- Using a kitchen towel, dry off excess liquid from the shredded veggies. Set aside.
- Beat the eggs with a fork, and then heat a small amount of olive oil in a frying pan on low heat. Add the beaten eggs and move the pan around to spread them out evenly.
- After a minute or so, flip the omelette to cook the opposite side. Remove from heat and leave to cool. Once cooled, slice the omelette into 0.5cm strips.
- Remove skin from the raw salmon fillet, cut into cubes, and then pan-fry (without oil) till medium well.
To make the sauce
- Mix 1 tablespoon of manuka honey with 1 teaspoon of cold-pressed or freshly squeezed apple juice.
- Arrange the ingredients in neat mounds on a platter.
- Drizzle the sauce over and toss. There should be just enough sauce to coat the ingredients; the vegetables should not be swimming in sauce.
- Serve immediately.
To see more gorgeous visuals of our dog-friendly yu sheng, flip to Pet Trends (pg 12) of our Feb/Mar 18 issue!