How to make pickled radish wraps. This is a perfect appetiser for a dinner party!
10 min
Serves
4
Easy
Asian
Ingredients
- 14 pickled radish paper (ssam-mu), 1 pack)
- 70 g yellow bell pepper (/ capsicum, (2.5 oz), seed removed and julienned)
- 70 g carrot (2.5 oz), peeled and julienned)
- 100 g cucumber (3.5 oz), seed removed and julienned)
- 70 g imitation crab sticks (2.5 oz), julienned)
- 20 g salami (0.7 oz), julienned)
- 25 g snow pea sprouts (0.9 oz)
- 12 g chives (0.4 oz), (or garlic chives, water dropwort), (optional)
- 2 Tbsp dijon mustard
- 1 tsp honey
- 1 tsp sugar
- 1/2 tsp rice vinegar
- Avocado
- Shredded chicken
- Smoked ham
- Cooked cocktail shrimps
- Smoked duck
- Shredded egg omelette
- Tofu
- King Oyster Mushroom
- Radish sprouts
Preparation
Not specified
Cooking
- In a small bowl, mix the sauce ingredients together.
- Add the rice vinegar last, otherwise the mustard sauce will be separated.
- Bring a pot of water to the boil, adding a pinch of salt.
- Once boiling, blanch your string vegetable (chives, garlic chives or water dropwort) for one minute.
- – This step is only necessary if you plan on tying the radish wraps.
- Place the pickled radish on an assembly plate or board.
- Place a small portion of each prepared ingredient – e.g.
- bell peppers / capsicum, carrots, imitation crab sticks, ham / salami, and radish sprouts onto the radish paper.
- Fold the radish half gently to make a half moon shaped wraps.If tying, gather both ends of the radish paper and wrap around the radish wrap with your choice of edible string – e.g.
- garlic chives or water dropwort.
- Repeat this with the remaining ingredients and assemble the radish wraps on a plate.
- Serve with dipping sauce.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
