AT A GLANCE
"Black fungus has a unique texture and also carries the flavour of a dressing really well," says Victor Liong. "I liked the idea of a textural, clean appetiser - it's my homage to old-school Chinese ingredients, but with a newer approach, serving it as a refreshing pickle." Start this recipe a day ahead to marinate the fungus.
|01||Heat oil in a wok over high heat, add fungus and stir-fry for 1 minute. Add Shaoxing wine and stir-fry until liquid reduces (1 minute). Place in a colander to drain and cool to room temperature.|
|02||For dressing, whisk ingredients and 100ml water in a non-reactive container. Add fungus and ginger, and refrigerate overnight to marinate.|
|03||Place pickled black fungus in a serving bowl, drizzle with a little dressing, top with coriander and serve.|
Note For sugar syrup, combine equal parts caster sugar and water, bring to the boil, then cool. Chilli oil is available from Asian supermarkets; Victor Liong prefers the Koon Yick Wah Kee brand.
A FRESH CRISP WHITE WINE, SUCH AS A 2011 WANTED MAN WHITE LABEL MARSANNE VIOGNIER. OR A LAGER-STYLE BEER, SUCH AS TSINGTAO. , suggested by MASA NISHIMOTO