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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