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. 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 whet your appetite before the main meal. Try it!
Servings 4 (1 piece per person)
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
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.
Note: If you cannot find curry gerkins, you can replace it with any kind of gerkins.