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Recipe

Asian-Style Wasabi Stuffed Qukes® Baby Cucumbers

8
Serves
25 MINS
Prep Time
3 MINS
Cook Time
9
Ingredients
Ingredients
Method
  • 8 Qukes® Baby Cucumbers
  • 250 ml green tea
  • 2 tsp wasabi paste
  • 1 green food colouring, Drop
  • 1 titanium strength gelatine, 1 sheet titanium strength gelatine, soaked in cold water
  • 100 grams Fresh salmon fillet, sliced finely
  • 1 tsp sea salt
  • 8 Pickled ginger, to serve
  • 1/3 cup Light soy sauce, to serve
  1. Place tea, 1 tsp wasabi, salt and food colouring in a saucepan and bring to the boil.
  2. Add drained gelatine and stir until dissolved.
  3. Trim both ends of the Qukes® and use a short, fine bladed knife to hollow out the centres.
  4. Pour the jelly mix into a small flat-bottomed container to 1/2cm deep and stand the cucumbers upright in the container. Set remaining jelly liquid aside and refrigerate the Qukes® for about 30 minutes or until jelly is set.
  5. Pour the remaining jelly liquid into the hollowed Qukes® and return to the fridge for another 30 minutes or until jelly is set.
  6. Remove Qukes® from the container, discarding excess jelly. Slice Qukes® into rounds and serve with salmon sashimi, pickled ginger, light soy sauce and remaining wasabi.