75g dried shrimps
5 spring onions, trimmed
2 teaspoons sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon fish sauce
2 teaspoons toasted sesame oil
½-1 teaspoon hot chilli flakes
½ telegraph cucumber, cut in batons
200g bean sprouts
100g snow pea shoots
2 tablespoons gochujang paste
2 cloves garlic, crushed
2 tablespoons honey
1 tablespoon soy sauce
40 (about 350g) Korean rice cakes
1 tablespoon oil, such as peanut or sunflower
250g cleaned squid tubes, sliced into 2cm strips
sesame seeds, toasted

Tteok are Korean rice cakes and they are a common street food when skewered (kkochi) and grilled. I love this with the umami flavours of dried fish and fish sauce. Dried shrimps come in all shapes and sizes; for salad I like the larger, meatier ones, more similar in size to fresh shrimps. To make this vegan, replace the squid with tofu, the honey with rice syrup and use a tablespoon of miso paste in the salad instead of shrimp and fish sauce.

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1.Soak the shrimps in a bowl of water for 30 minutes then drain well.
2.Cut the dark green ends off the spring onions, finely slice and set aside.
3.Cut the light parts in half horizontally. Put into a flat dish, sprinkle over the sugar, 1 tablespoon soy sauce and 1 tablespoon vinegar and mix. Stir occasionally.
4.For the dressing, combine the remaining vinegar and soy sauce, the fish sauce, sesame oil and chilli flakes in a large bowl and set aside.
5.Heat a frying pan and toast the shrimps for 5 minutes until fragrant.
6.Crush the shrimps lightly with a pestle either directly in the frying pan or transfer to a mortar, or roughly chop them on a board.
7.Add the shrimps and cucumber to the dressing and toss to coat.
8.Have a bowl of iced water ready.
9.Bring a saucepan of water to the boil and blanch the bean sprouts and snow pea shoots for 1 minute then drain, refresh with cold water then plunge into iced water.
10.Drain well and add to the shrimp dressing but do not toss.
11.Just before serving, add the marinated spring onion and the reserved sliced green spring onion and toss well.
12.For the glaze, put the gochujang paste, garlic, honey and soy sauce in a saucepan with 1 tablespoon of water and heat to just bubbling then set aside.
13.Bring a pot of water to the boil and cook the rice cakes for about 3-4 minutes to soften – watch them as you don’t want to overcook them as they will fall apart.
14.Drain, refresh with cold water and toss in a bowl with the oil to stop them from sticking.
15.Thread 5 rice cakes onto each skewer, making 8 skewers.
16.Thread pieces of squid onto a skewer, making 8 skewers.
17.Heat a hibachi, barbecue or other grill to very hot and cook the skewers for 2-3 minutes or to your liking, brushing with glaze while they cook.
18. Serve with the salad and scatter with sesame seeds.

Recipes & food styling Fiona Smith/ Photography Aaron McLean / Styling Fiona Lascelles