Spring Cabbage and Squid Rolls: A Visually Stunning Festive Dish
Spring Cabbage and Squid Rolls: A Visually Stunning Festive Dish
Festive Appetizer/Guest Dinner Party Dish: Spring Cabbage and Squid Rolls
Prepare to wow your guests with these Spring Cabbage and Squid Rolls, a dish as delightful to behold as it is to eat! This recipe offers a beautiful presentation perfect for holidays or special gatherings. The crispness of fresh spring cabbage, the satisfying chewiness of squid, and the subtle sweetness of carrots come together for a delightful symphony of flavors and textures, all elevated by a zesty honey mustard dipping sauce. Enjoy creating this elegant dish with simple ingredients!
Main Ingredients- 1 squid (medium size)
- 1/2 head of spring cabbage (Napa cabbage can be substituted if spring cabbage is unavailable)
- 80g carrot (about 1/4 medium carrot)
- 1 pinch of salt (for blanching squid)
- A little cooking oil (for stir-frying carrots)
Spring Cabbage Seasoning- 1 pinch of salt
- 1 tablespoon sesame oil
Honey Mustard Sauce- 3 tablespoons mustard (Dijon or yellow mustard)
- 1 tablespoon honey
- 1 teaspoon prepared mustard/hot mustard powder
- 1 tablespoon lemon juice
- 1 pinch of salt
- 1 tablespoon sesame oil
Honey Mustard Sauce- 3 tablespoons mustard (Dijon or yellow mustard)
- 1 tablespoon honey
- 1 teaspoon prepared mustard/hot mustard powder
- 1 tablespoon lemon juice
Cooking Instructions
Step 1
Begin by preparing all the ingredients for your Spring Cabbage and Squid Rolls. Clean the squid thoroughly and trim the outer leaves of the spring cabbage. Peel and wash the carrot.
Step 2
Finely julienne the carrot into thin matchsticks, about 0.5 cm thick. Cutting them thinly will ensure a pleasant texture and make it easier to roll the ingredients.
Step 3
Lightly grease a pan with a little cooking oil and add the julienned carrots. Sprinkle in a pinch of salt to enhance their natural sweetness and stir-fry gently. Cook just until the carrots become slightly translucent, maintaining their crispness for the best texture.
Step 4
Carefully remove the squid’s skin. On the inner side (the side without the skin), make shallow, crisscrossing cuts with a knife. These cuts not only make the squid more attractive when cooked but also improve its texture. Bring a pot of water to a boil, add a pinch of salt, and briefly blanch the squid for only about 10 seconds. Be careful not to overcook, as it can become tough. Immediately rinse the blanched squid in cold water to stop the cooking process and cool it down.
Step 5
Separate the spring cabbage leaves and wash them well. In boiling water with a little salt, add the spring cabbage leaves, starting with the thicker stem parts first. Blanch for about 20 seconds, just until they become pliable. Quickly remove them from the boiling water and rinse thoroughly in cold water to retain their crispness and vibrant green color.
Step 6
Gently squeeze out as much water as possible from the blanched spring cabbage leaves. Excess water can cause the rolls to unravel. Once drained, season the cabbage with a pinch of salt and 1 tablespoon of sesame oil. Gently massage the ingredients together (‘jow-jow’ style) until evenly coated. This seasoning will bring out the fresh flavor of the cabbage.
Step 7
Lay the blanched squid flat, with the cut side facing up. Generously layer the seasoned spring cabbage and the stir-fried carrots onto this side. Avoid overfilling, as this can make it difficult to roll tightly.
Step 8
Starting from the side with the filling, carefully and tightly roll up the squid. This will create beautiful Spring Cabbage and Squid Rolls, showcasing a delightful combination of chewy squid and crisp cabbage.
Step 9
Slice the completed Spring Cabbage and Squid Rolls into bite-sized pieces, similar to how you would slice sushi rolls or kimbap. Aim for pieces about 2-3 cm thick for easy handling and eating.
Step 10
In a small bowl, combine all the ingredients for the Honey Mustard Sauce: 3 tablespoons mustard, 1 tablespoon honey, 1 teaspoon prepared mustard (or hot mustard powder), and 1 tablespoon lemon juice. Whisk together until smooth and well combined. You can adjust the amount of honey or lemon juice to suit your taste preference for a perfectly balanced sweet and tangy sauce.
Step 11
Arrange the sliced Spring Cabbage and Squid Rolls attractively on a serving plate. Drizzle generously with the prepared Honey Mustard Sauce. Serve immediately and enjoy this elegant and flavorful dish!
