- 1 small shallot
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 25g enoki mushroom (available from larger supermarkets or Asian stores)
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 2 spring onion, thinly sliced diagonally
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 red chilli, deseeded if you like and thinly sliced
- 2 cucumber
- 25g beansprouts
For the dressing
Thinly slice the shallot and place half in a bowl. The remainder can be fried and used as a garnish, if you like (see below). Add the mushrooms, spring onions and chilli to the bowl, then cover and leave in the fridge until ready to serve.
Just before serving, slice the cucumber into long, thin strips (try using a vegetable peeler to get really thin slices). Toss together with the remaining salad ingredients. Mix together all the dressing ingredients, leave to one side for 5 mins to let the sugar dissolve, then toss half the dressing through the salad. Place in a serving dish and top with the remaining dressing and fried shallots, if you like.
Perfect crisp, fried shallots
Asian cooks love to finish dishes with a sprinkling of crisp, fried shallots. They are easy to make yourself. Simply place thinly sliced shallots in a frying pan or wok and cover with a good layer of cold vegetable oil. Slowly bring to the boil over a medium heat, then let them cook until golden brown and crisp.