Seafood salad in mustard dressing

Name: Seafood salad in mustard dressing
Yield: Serves 2
Cuisine: Korean
Ingredients: 25 g/1 oz crab meat or seafood stick; 15 ml/1 tbsp ready-made English (hot) mustard; 30 ml/2 tbsp sugar; 25 g/1 oz chestnuts, sliced; ½ medium cucumber; 25 g/1 oz Chinese leaves (Chinese cabbage), shredded; 90 g/3½ oz Asian pear; ⅓ carrot; 50 g/2 oz jellyfish (optional); 50 g/2 oz cooked whelks; 50 g/2 oz squid, cleaned and gutted; 50 g/2 oz king prawns (jumbo shrimp); 15 ml/1 tbsp milk; 45 ml/3 tbsp cider vinegar; 5 ml/1 tsp salt; 2.5 ml/½ tsp dark soy sauce; 5 ml/1 tsp chilli oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

The key ingredient in this dish is English mustard. It gives the dish a pleasant heat, perfectly complementing the seafood flavours with a unique and slightly mysterious taste. Or, for a more authentic taste, use Korean mustard. Simple to prepare, this dish is a perfect quick snack or appetizer.

Ingredients

50 g/2 oz squid, cleaned and gutted
50 g/2

Asia
Korea
Snack
Starter
Fish course
Pescatarian

Method

Wash the squid carefully, rinsing off any ink. Holding the body firmly, pull away the head and tentacles. If the ink sac is intact, remove it and discard. Pull out all the innards including the long transparent “pen” Peel off and discard the thin purple skin on the body, but keep the two small side fins. Slice the head across just under the eyes, severing the tentacles.

Ingredients

Method

Photos