Sides and Salads Recipes - Bamboo Shoot Salad Recipe

Ingredients

• 400g/14oz canned bamboo shoots, in large pieces

• 25g/1oz/about 3 tbsp glutinous rice

• 30ml/2 tbsp shallots, chopped

• 15ml/1 tbsp garlic, chopped

• 45ml/3 tbsp spring onions (scallions), chopped

• 30ml/2 tbsp fish sauce

• 30ml/2 tbsp fresh lime juice

• 5ml/1 tsp sugar

• 2.5ml/1/2 tsp dried chili flakes

• 20-25 small fresh mint leaves

• 15ml/1 tbsp toasted sesame seeds

Serves 4

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Method:

1. Drain the bamboo shoots, rinse them under cold running water; then drain again and pat thoroughly dry with kitchen paper. Set aside.

2. Dry-roast the rice in a frying pan until it is golden brown. Leave to cool slightly, then tip into a mortar and grind to fine crumbs with a pestle.

3. Transfer the rice to a serving bowl and add the shallots, garlic, spring onions, fish sauce, lime juice, sugar, chilies and half the mint leaves. Mix well.

4. Add the bamboo shoots to the bowl and toss to mix. Serve sprinkled with the toasted sesame seeds and the remaining mint leaves.

This hot, sharp-flavored salad is the perfect foil for rich roast duck or pork.

Variation: Use conned whole bamboo shoots, if you can get hold of them - they have more favor than sliced ones.