Chinese Shredded Potato Salad (gf) (v)

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.

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

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. SERVES 4-6