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.
Credit: All photos were taken by Chris at: http://www.chrisradleyphotography.com
Fortune Squid Blossom Chinese New Year Dish
Ingredients
Ingredients for squid flower
- 1 medium whole squid
- 200 g prawns
- 1 egg white
- 1 carrot for garnish
- 1 spring onion for garnish
Seasoning for filling
- 1/2 tsp rice wine
- 1 tsp salt
- 1/4 tsp white pepper powder
- 1/4 tsp sesame oil
- 1 tsp potato starch
Ingredients for Steamed Egg
- 1 egg
- 1 egg yolk
- 1/2 cup stock
- 1/2 tsp salt
- 1/4 tsp white pepper powder
Ingredients for sauce
- 1 cup stock
- 1 tsp soy sauce
- 1 tbsp potato starch water 1/2 tsp potato starch mixed with 1 tbsp cold water
Instructions
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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.
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Process rest of the squid and prawn with all the seasonings.
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Rub some potato starch on the squid flower and put some of the processed squid and prawns from step 2 in the middle.
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Steamed it at full gas power for 8 minutes.
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Mix all the steamed egg ingredients evenly and pour into a soup plate, steamed for 3~5 minutes.
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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.
What a pretty dish! You know this is one thing I really enjoy about Asian cuisine, the intricate beauty of it. Of course it’s also so delicious. Thanks for sharing another great recipe Liv:)
Hello Nancy,
Thank you very much for your comment as always. Your comment always made my day. 🙂
Inspired! Did you create this idea all on your own? Really, this is incredible. Squid are quite expensive here, but someday I hope to work with them, perhaps trying my hand at your lovely Chinese new year dish!
Cheers,
*Heather*