Sichuan Shredded Potato Salad

METHOD

1. Peel the potatoes, and then slice a thin piece off of one side. Use this cut side to steady the potato as you cut into slices - about as thick as a pound coin. Stack the potatoes and slice into thin shreds. Pop the shredded potatoes into a bowl of water as you go. Leave the potatoes for 15 minutes, then pour off the water and rinse well.

2. Bring a pot of water to the boil and add the shredded potato. Leave to par-boil for three minutes. Drain and rinse in cold water.

3. Add the potatoes to a mixing bowl and tear in the coriander. Add the vinegar, salt, sugar, soy and sesame oil.

4. Crush the Sichuan peppercorns in a pestle and mortar - or leave whole. Heat the oil until a flick of water sizzles, then add the Sichuan peppercorn dust, shredded garlic and ginger. Immediately pour the sizzling oil over the seasoned potatoes. Toss everything through with a fork and serve. These go particularly well with steamed or fried Chinese dumplings and other dim sum dishes.

5. Variation: if you can’t get the Sichuan peppercorns (they are available at larger supermarkets and online), use chilli flakes. The flavour is different, but the effect is nearly as stunning on the palate. Add a bit more sparingly: Sichuan peppercorns are about tongue-tingling, citrus flavour rather than heat.

RECIPE CREATED & PHOTOGRAPHED BY FOOD TO GLOW

What you will need