An impressive Asian fusion platter featuring shrimp, BBQ pork, potstickers, fresh veggies, and rice arranged as a dragon.
# What You'll Need:
→ Proteins
01 - 16 cooked shrimp, peeled with tails on
02 - 200 g (7 oz) 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 - 240 ml (1 cup) blanched sugar snap peas
08 - 240 ml (1 cup) shredded purple cabbage
09 - 1 medium carrot, julienned
10 - 1 small bunch fresh cilantro
11 - 1 small bunch green onions, sliced diagonally
→ Rice & Noodles
12 - 240 ml (1 cup) cooked sushi rice, cooled
13 - 8 seaweed-wrapped rice balls (onigiri or sushi-style)
→ Sauces & Dips
14 - 120 ml (½ cup) sweet chili sauce
15 - 120 ml (½ cup) hoisin sauce
16 - 120 ml (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 details
# Directions:
01 - Prepare and organize all ingredients before starting assembly.
02 - On a large serving board, arrange cucumber slices to form a winding dragon shape.
03 - Place shrimp, Chinese BBQ pork slices, cooked potstickers, and rice balls along the cucumber body to mimic dragon scales.
04 - Arrange bell pepper strips, sugar snap peas, shredded purple cabbage, carrot matchsticks, and green onions as fins, spines, and tail elements along the dragon's body.
05 - Use a rice ball to shape the head at one end. Decorate with black sesame seeds for eyes, red chili slices for whiskers or fire, and a cilantro sprig for a feathery mane.
06 - Place a mandarin orange near the dragon’s mouth representing the pearl.
07 - Sprinkle toasted sesame seeds over the entire arrangement for texture and garnish with extra cilantro and green onions as desired.
08 - Present with bowls of sweet chili sauce, hoisin sauce, and soy sauce for dipping.
