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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is largely adapted from Chef Sam Leong’s recipe, Chef Leong was a Winner of the World Gourmet Summit Awards of Excellence in 2001, 2002 & 2004. In his recipe, he uses pickled snow vegetables (xue cai) but I could not find them in all the supermarkets near my home. Read more . So, I replaced it with pickled curry gerkins and use my own ingredients for the roll. According to my food critic, it has passed the litmus test! However, if I can find xue cai someday, I will definitely do this again. This is a pretty and interesting appetizer. I like the nutty flavor of the peanuts, with a tinge of sourness from the gerkins and a punch of spicy taste from the thai chilly sauce. I must say it is a great combination of flavors to vet your appetite before the main meal. Try it! Ingredients:
4 leaves of chinese cabbage |
4 tbsp ground peanuts |
2 tsp mayonnaise |
2 pickled curry gerkins, cut into 8 strips |
4 stalks of 4 ins spring onion, white part only |
4 slices of carrot |
1 tsp thai chilly sauce |
8 thinly sliced red capsicum |
4 thin strips of japanese cucumber |
Directions:
1. Blanch cabbage leaves then plunge into cold water to stop the cooking process. Drain well. Lay cabbage leaves flat and spread mayonnaise and ground peanuts. Lay 2 pieces of pickled gerkins lengthwise and a stalk of spring onion over and rollup. Slice off both the ends and cut roll into 2 ins pieces. Brush each piece with Thai chilly sauce. Decorate the plate with Japanese cucumber and sliced red capsicum. Serve cold.
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