Wednesday, June 4, 2008

Bamboo Shoot Salad

Bamboo Shoot Salad
serves 4

400g/14oz canned whole bamboo shoots
25g/1oz long-grain rice
2 tablespoons chopped shallots
1 tablespoon chopped garlic
3 tablespoons chopped spring onion
2 tablespoons Thai fish sauce
2 tablespoons lime juice
1 teaspoon granulated sugar
1/2 teaspoon dried red chilli flakes
20 small fresh mint leaves
1 tablespoon sesame seeds, toasted

• Rinse and drain the bamboo shoots, then slice and set aside in a serving bowl.
• Dry-roast the rice in a heavy frying pan until it is golden brown. Remove and grind to fine crumbs using a mortar and pestle.
• Tip the ground rice into a bowl.Add the shallots, garlic, spring onions, fish sauce, lime juice, sugar, chilli flakes and half of the mint leaves. Mix thoroughly.
• Pour over the bamboo shoots, and toss together. Serve the salad sprinkled with the sesame seeds and the remaining mint leaves.

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