Fortune Squid Blossom Chinese new year dish

As you can probably tell from a lot of my posts I really love seafood and today I wanted to make a squid dish. I named this dish “Fortune Squid Blossom” because a flower blossom is regarded as a lucky thing in Chinese culture. Flowers in full bloom symbolize affluence and nobility.

As my previous post talked about there are no strict rules for Chinese new year dishes as long as they are pretty, well presented, taste good but most importantly have a lucky meaning. If a dish has all of these, then you have a great dish for your Chinese new year dinner.

I used part of a body of a squid for making the squid flowers and used the rest of the squid for making the fillings in the middle. I used an egg white when I made the filling but I kept the egg yolk for the steamed egg base. One medium sized squid can make around two squid flowers. Blance the squid flower in boiling for around 5 seconds only and definitely don’t over cook or the squid will turn really chewy.

It is important to not waste any food or ingredients. I always remember the first day I started leaning cooking at college and the teacher always taught us “Don’t waste any food or ingredients!!!”.

Here is my recipe for this Chinese New Year dish called “Fortune Squid Blossom”. I hope you will enjoy it.


Ingredients for squid flower:

1 medium size whole squid
200g prawn
1 egg white
Some carrot and spring onion as garnish


Seasoning for filling:

½ teaspoon rice wine
1 teaspoon salt
¼ teaspoon white pepper powder
¼ teaspoon sesame oil
1 teaspoon potato starch


Ingredients for steamed egg:

1 egg
1 egg yolk
½ cup stock
½ teaspoon salt
¼ teaspoon white pepper powder


Ingredients for sauce:

1 cup stock
1 teaspoon soy sauce
1 tablespoon potato starch water (1/2 teaspoon potato starch mix with 1 tablespoon cold water.)



  1. Cut the squid into a flower shape as the photos show. Blanch in boiling salted water for no more than 5 seconds. Soak in cold water afterwards to cool it down.
  2. Process rest of the squid and prawn with all the seasonings.
  3. Rub some potato starch on the squid flower and put some of the processed squid and prawns from step 2 in the middle.
  4. Steamed it at full gas power for 8 minutes.
  5. Mix all the steamed egg ingredients evenly and pour into a soup plate, steamed for 3~5 minutes.
  6. Place the steamed squid flower on top of step 5. Boil 1 cup of stock with 1 teaspoon soy sauce and stir in 1 tablespoon potato starch and water to thick the sauce. Pour the sauce on top of squid flower and steamed egg. It’s now ready to serve.

Serves:                      2 people (based on squid flower each)
Cooking time:         30 minutes

Credit: All photos were taken by Chris at:

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