Vibrant Lunar New Year board featuring shrimp, BBQ pork, potstickers, fresh veggies, and savory sauces.
# Components:
→ Proteins
01 - 16 cooked shrimp, peeled with tail-on
02 - 7 ounces sliced Chinese BBQ pork (char siu)
03 - 8 cooked chicken potstickers
→ Vegetables & Fruits
04 - 1 English cucumber, thinly sliced
05 - 1 red bell pepper, cut into strips
06 - 1 yellow bell pepper, cut into strips
07 - 1 cup sugar snap peas, blanched
08 - 1 cup shredded purple cabbage
09 - 1 medium carrot, cut into thin matchsticks
10 - 1 small bunch fresh cilantro
11 - 1 small bunch green onions, sliced diagonally
→ Rice & Noodles
12 - 1 cup cooked sushi rice, cooled
13 - 8 seaweed-wrapped rice balls (onigiri or sushi-style)
→ Sauces & Dips
14 - ½ cup sweet chili sauce
15 - ½ cup hoisin sauce
16 - ½ cup soy sauce
17 - 1 tablespoon toasted sesame seeds
→ Garnishes
18 - 1 red chili, thinly sliced (optional)
19 - 1 small mandarin orange
20 - Black sesame seeds for eyes and details
# Directions:
01 - Prepare all ingredients and arrange them ready for assembly.
02 - On a large serving board, outline a winding dragon body using cucumber slices.
03 - Arrange shrimp, BBQ pork slices, potstickers, and rice balls along the cucumber body to simulate dragon scales.
04 - Position bell pepper strips, snap peas, purple cabbage, carrot, and green onions to form fins, spines, and tail features.
05 - Shape the dragon’s head at one end with a rice ball, decorate with black sesame seeds for eyes, red chili for whiskers or fire, and arrange cilantro as a feathery mane.
06 - Place the mandarin orange near the dragon’s mouth as the pearl.
07 - Sprinkle toasted sesame seeds over the arrangement for texture and serve with bowls of sweet chili, hoisin, and soy sauces for dipping.
08 - Garnish with extra cilantro and green onions as desired, then serve immediately.
