The Bugle Summer Crab Kimchi Roll - James Martin Chef

Ingredients

• 1 large Chinese Cabbage (nappa)
• 150gm Fine Natural sea salt
• 2 tbsp Gochujang Red Bean Paste
• 1 tbsp Korean red pepper powder
• 5 garlic cloves minced.
• 1 large knob of ginger minced
• 1 Granny Smith grated
• 1 grated carrot
• 2 tbsp Fish Sauce
• 1 sterilised kiln jar 1ltr
• 6 Chinese rice paper sheets
• A tray of cold water
• 200g fresh white crab meat
• 1 large carrot julienne
• 200g kimchi
• 1 large avocado
• 1 lime zest and juice
• 2 limes cut into 6 wedges
• Some picked coriander leaves
• 50g fresh edible seaweed like Wakame or Dulce
• 200ml ponzu dressing (see recipe)
• Shiso cress
• Pickled Daikon radish
• Red vein sorrel
• 100ml ponzu dressing
• 1/2 garlic minced
• 1 small chilli deserved and chopped fine
• 50ml light soy
• 50ml rice wine vinegar
• 1 tbsp honey
• Take cabbage and remove leaves and cut into 2-3cm pieces. Place in a bowl. Add the salt and massage it gently into all the cabbage and leave for 2 hours.
• Then add enough cold water to cover the cabbage and leave for another 2 hours. Then drain in a colander and rinse briefly with cold water. Leave to drain for 30 mins
• Add the drained cabbage to a large bowl, add all the other ingredients and mix well ( use rubber gloves if needed as paste mixture and stain)
• get all your ingredients laid out in front of you as the process is all last minute.
• Fill your deep tray with cold water half way up.
• Use a chopping board with a little vegetable oil.
• Lay rice paper in the water for 5 seconds then place on a chopping board.
• Add kimchi in a line approx 5 inches wide. Then place the carrot to one side of it, and the sliced avocado the other.
• Then place a line of crab on top of the kimchi, grate lime zest and squeeze of lime over the crab and top with coriander leaves.
• To serve, place on a plate, lightly brush with some teriyaki sauce, add the garnish and the ponzu dipping sauce with a wedge of lime.