This spicy and sour salad is always top of our order list at our favourite Auckland dumpling restaurant. It makes for a great side with dumplings or spring onion pancakes.
Serves: 4-6
INGREDIENTS
3 potatoes (about 150-175 grams each), peeled and sliced into thin matchsticks
1 teaspoon sea salt
2 dried chillies, roughly chopped
1 tablespoon neutral oil
2 cloves garlic, thinly sliced
2 tablespoons Chinese black vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
To serve
small handful coriander, finely chopped
1 red chilli, seeded and
finely chopped
METHOD
Place the potatoes and salt in a large bowl and cover with cold water. Leave to soak for 10 minutes then drain well. Tip onto a large tea towel and pat to remove excess water.
Toast the chillies in a large dry sauté pan over a medium heat for 2-3 minutes. Add the oil and garlic and cook for 1 minute. Turn the heat to high then add the potatoes and cook, tossing the potato in the oil and garlic, for 5 minutes or until just tender. Remove from the heat and stir in the vinegar, soy sauce and sesame oil.
To serve: Transfer to a serving bowl and top with the coriander and chilli.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.