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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!