Stuffed Mustard Green Pancake with Parmesan Baby Squid
@ 23 Oct 2013
Extra virgin olive oil, for sautéing
1 mustard green, leaves blanched and stalks cut into cubes
2 tomatoes, peeled and diced
1 tbsp chopped olives
1 tsp toasted pine nuts
½ tbsp (each) finely chopped parsley, tarragon and chervil
Parmesan Baby Squid
100g baby squids
Tempura flour, for coating
Vegetable oil, for deep-frying
40g parmesan cheese
2 tbsp finely chopped tarragon
Heat the extra virgin olive oil in a frying pan and sauté the mustard green stalks, diced tomatoes, chopped olives and toasted pine nuts until fragrant. Remove the sautéed mixture from the heat and add in the finely chopped herbs. Mix well. Spread each blanched mustard green leaf with the sautéed mixture and fold into a parcel. Keep warm.
For the parmesan baby squid: Coat the baby squids in tempura flour and then deep-fry in the hot vegetable oil until golden browned and crispy. Mix the parmesan cheese and chopped tarragon in a mixing bowl and coat the deep-fried baby squids in the mixture.
Place the stuffed mustard green pancakes onto each serving plate. Serve with the deep-fried parmesan baby squids.