Courgette wraps can be cooked in many ways. Try ours in an interesting and unique way, a recipe by Danny Chu from the Shojin Ryori cookbook.
Photo from Shojin Ryori, published by Marshall Cavendish.
- 1 yellow and 1 green courgette (zucchini), each about 300 g (11 oz)
- Sea salt, as needed
- 100 g (31/2 oz) tomato
- 1 Tbsp olive oil
- 1 tsp Japanese soy sauce
- 1 Tbsp sake
- 1 Tbsp white miso
- Using a vegetable peeler, slice yellow and green courgettes lengthwise into thin strips. Make 8 yellow strips and 8 green strips.
- Boil a pot of water and add a pinch of salt. Blanch courgette strips for about 20 seconds. Drain well and set aside to cool.
- Cut tomato in half and remove and discard soft centre. Dice tomato.
- Remove and discard soft centres of remaining courgettes and measure out 60 g (21/4 oz) of each courgette. Use remaining courgette in another recipe.
- Heat olive oil in a saucepan over low heat. Add diced tomato and courgettes, a little salt, soy sauce, sake and miso. Stir-fry for about 1 minute. Remove and set aside.
- Line a small square mould with 2 courgette strips (1 yellow and 1 green), leaving ends hanging over mould. Place another 2 courgette strips (1 yellow and 1 green) perpendicularly over the first two, leaving the ends hanging over the mould.
- Fill lined mould with some tomato-courgette mixture. Fold ends of courgette strips over filling and press lightly to ensure it is firmly packed. Turn courgette wrap out of mould onto a serving plate.
- Repeat with remaining ingredients. Serve.
If the tomato-courgette mixture is too watery, place it into a fine sieve to drain before wrapping.
Marshall Cavendish, Shojin Ryori retails for S$46.68 (before GST) and is available at all leading bookstores.