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Yu Sheng (鱼生)

Sharon Lam
Servings 8


  • 8 pcs baby abalone
  • 300 ml Pomegranate juice
  • 1 small carrot shredded
  • 1 small daikon radish shredded
  • 1 small japanese cucumber shredded
  • 1/2 tsp white sesame seeds
  • 1/2 tsp black sesame seeds
  • 2 pcs blueberries for the eyes
  • 1 round thin slice of daikon radish for the nose
  • 2 pcs kalamansi halved
  • Mizkan Roasted Sesame Sauce with Nuts to taste
  • Pork Scratchings / Rinds / Chicharrones to taste


  • Reserve a little of the shredded daikon for the piggy's ears and for the sides. Then submerge the majority into the pomegranate juice to get it tinted. Let it sit for at least an hour or overnight.
  • Drain when ready to use. 
  • Assemble by shaping the tinted daikon into a piggy shape. Carve out the piggy's nose using the daikon round. Punch out using piping tips. Create eyes with blueberries.
  • Place the rest of the shredded veggies on the side. 
  • Place baby abalone between shredded vegetables and sprinkle sesame seeds on vegetables. 
  • Place kalamansi halves around the plate and crispy pork rind around the piggy. 
  • Dress with liquid gold (Mizkan Roasted Sesame Sauce with Nuts) to taste.
  • Toss and huat ah!