Recently I’ve been busy doing a series of speeches in Glasgow for Chinese New Year. I was asked by www.ricefield.org which is based in the trendy Trongate building in central Glasgow if I could present some speeches as part of their celebrations for Chinese New Year.
These have now finished, spring is coming and I can now focus properly on my blog once again. I’m also going back to Taiwan for a couple weeks at the end of March which I’m super excited about.
Today I felt like making a roll and while I didn’t want to do sushi I wanted to make something that looks fairly similar. This recipe doesn’t have a story about it but it has a delicious egg skin filled with squid, carrots and regular seasonings.
This dish is light to eat but tastes really good if you like squid.
Hope you enjoy this recipe. I’ll also be doing another Western recipe in the next couple of weeks, this time a Focaccia, so keep an eye on my site for that.
Ingredients for filling:
1 egg white
1 small sized carrot
1 spring onion
1 teaspoon salt
¼ teaspoon pepper powder
Couple drops of sesame oil
Ingredients for egg skin:
1 egg yolk from the egg that we got the egg white
3 whole eggs
2 teaspoon potato starch or corn flour
1 tablespoon of water
150g of spinach to wrap between the layers as explained in the procedure
Procedure for filling:
- Remove the skin and insides from the squid and give it a thorough clean
- Cut the squid into small dices and chop up in a food processor until the mixture is fine
- Add the egg white, salt, pepper powder and sesame powder and blend for another couple of minutes.
- Chop the carrots and spring onion. Mix with the mixture from the previous steps evenly. Leave aside for later
Procedure for egg skin:
- Mix all of the ingredients together and heat up a frying pan with a couple drops of oil. Fry the eggs as you would do when making a crepe (the skin should be quite thin).
- An important part of the procedure is to make sure the potato starch or corn flour has been mixed with the one tablespoon of water before it’s added to the egg mixture. This is to stop the potato starch having lumps.
Procedure for wrapping:
- Blanche the spinach, rinse under cold water and squeeze out as much water as you can but don’t squeeze so much as to damage the shape of the leaves.
- Lay out the spinach on the egg skin as the photo below shows.
- Spread the squid mixture evenly on top of the spinach as the photos below show.
- Roll the egg skin, spinach and squid filling and cover with cling film. Roll the cling film on the counter or chopping board a few times to make sure the roll has been rolled evenly.
- Use a steamer to steam the rolls (including the cling film) for around 20 minutes.
- Once steamed cool the rolls in a fridge or leave aside. Once cooled chop into suitable sized shapes. I wanted to mimick sushi with my rolls so I chopped everything about the same size as I would do with sushi (each slice is maybe 1.5cm wide).
- It’s now ready to eat.
Time to prepare: 2 hours
Makes: 2 large wraps (approximately 13-15 pieces each)
Credit: All photos were taken by Chris at: http://www.chrisradleyphotography.com