China Cold Plates
Cold plates offering the five flavors (salty, sweet, sour, bitter, and pungent) of classical Chinese cooking make great cold appetizers. This effortless dish can be prepared ahead on individual dishes, covered with plastic wrap, and refrigerated. Small dishes of plum, mustard, chili, and, of course, soy sauce should be placed at individual place settings to facilitate dipping.
Recipe Servings: 4
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 medium cucumber
- 1 Tbsp (15 ml) vinegar
- 1 Tbsp (15 ml) sugar
- 1 tsp (5 ml) salt
- 1 cup (240 ml) peanut or vegetable oil
- 20 prawn crackers (sold in packets in asian grocery stores)
- 4 century eggs (pídàn)
- 4 oz (113 grams) prosciutto slices
- 4 Tbsp (60 ml) soy sauce
- 4 Tbsp (60 ml) plum sauce
- 4 Tbsp (60 ml) mustard sauce
Directions
- Cut cucumber into four lengths, discard seeds, and slice thinly on the diagonal.
- Combine cucumber, vinegar, sugar, and salt in a bowl, tossing to combine.
- Cover bowl and refrigerate.
- Pour peanut or vegetable oil into a large skillet set over medium-high heat.
- Add prawn crackers to the hot oil and fry until puffed.
- Transfer prawn crackers to a paper towel-lined plate to drain and cool.
- Peel century eggs and cut each into quarters lengthwise.
- Divide eggs, prosciutto, prawn crackers, and cucumber among four serving plates.
- Cover plates and refrigerate until ready to serve.
- Serve cold plates along with small bowls of soy sauce, plum sauce, and mustard sauce for dipping.
Notes
- Pídàn (century eggs) are sold in packs of four or six in Asian grocery stores and are available online.
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