Lo Hei with Sesame and Chili-Soy Sauces from Hong Kong Disneyland – GEEK EATS Disney Recipe

It is the time of year to celebrate Lunar New Year, which is also called the Spring Festival. This is the time of year that signals the coming of springs and the promise of hope and new beginnings that comes with it. It is traditional for family and friends to gather together during this time for Lo Hei, or the “tossing up good fortune.” For this, a salad of prosperity that is a toss salad is served that traditionally has fresh fish, shredded vegetables, fried crackers, and a plum sauce.

There are different Lo Hei ingredients with different significance for the coming year. This includes good fortune, eternal youth, prosperity, or strong ties with family and friends. The dish is served on a large plate or platter and everyone joins in to toss and mix the ingredients together. This is done while saying hopeful well-wishes aloud to bring in good luck. It is believed that the higher the toss, the more prosperity that will be brought into the coming year.

While there are many different versions of Lo Hei, Hong Kong Disneyland has shared its version that includes ramen noodles, smoky salmon, briny abalone, prawns, along with shredded vegetables and sesame and chili-soy sauces. The recipe has been shared so that it can be made at home to help celebrate the Lunar New Year! Take a look at it below and give it a try. Then share how it turned out for you in the comments!

Lo Hei with Sesame and Chili-Soy Sauces from Hong Kong Disneyland – GEEK EATS Disney Recipe

Servings: 4

Notes

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Ingredients

LO HEI

• 1 medium (200 grams) seedless cucumber, julienne (1 1/4 cups)
• 3 large (220 grams) carrots, julienne (1 cup)
• 1 small (60 grams) Japanese turnip, julienne (2/3 cup)
• 1/4 cup (40 grams) thinly sliced seaweed of assorted colors
• 6 ounces (160 grams) prawn with shell
• 8 ounces (240 grams) ramen noodles
• 12 ounces (360 grams) sliced smoked salmon
• 5 ounces (160 grams) drained canned abalone (16 pieces)

CHILI-SOY SAUCE

• 2 tablespoons (30 milliliters) vegetable oil
• 3/4 teaspoon (4 grams) garlic paste
• 1 small (4 grams) red chili pepper, julienne
• 1/3 cup (75 milliliters) sweet soy sauce

TOPPINGS

• 3/4 cup (175 milliliters) roasted bottled sesame salad dressing
• 1 cup (60 grams) small rice crackers
• 1/2 cup (40 grams) fried shallots

Instructions

FOR LO HEI:

1. Wash julienned cucumber, carrot, turnip, and seaweed in cold water. Drain and refrigerate until ready to serve.
2. Bring large pot of water to boil. Add prawn and cook for 5 minutes, until they turn pink and curl. Remove with slotted spoon and place in cold water. Drain, then remove shells. Refrigerate until ready to serve.
3. Bring large pot of water to boil. Add ramen noodles and cook 5 minutes, until soft. Drain and refrigerate until ready to serve.
4. Fold sliced smoked salmon into rings. Refrigerate until ready to serve.
5. Rinse canned abalone in cold water. Drain and refrigerate until ready to serve.

FOR CHILI-SOY SAUCE:

1. Heat vegetable oil in small skillet over medium heat for 5 minutes, until hot. Add garlic paste and red chili pepper and sauté 5 minutes, until peppers are soft. Add soy sauce and remove from heat.
2. Cool to room temperature before serving.

TO SERVE:

1. Pour chili-soy sauce and roasted sesame dressing in separate small bowls.
2. Place shredded vegetables and noodles on the bottom of large plate. Top with prawn, smoked salmon, and abalone.
3. Sprinkle with rice crackers and fried shallots. Drizzle with chili-soy sauce and roasted sesame salad dressing and toss to mix.

How’d it turn out for you? Share your thoughts and experiences in the comments below!