Bean sprout salad

AT A GLANCE

  • Serves 4 people

  • 250 gm bean sprouts (see note)
  • 1 tbsp white rice vinegar
  • 1 tsp sugar
  • 1 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 2 green onions, thinly sliced
  • 2 tbsp finely chopped coriander
01   Trim the roots of the bean sprouts and rinse in cold water. Discard any stray husks. Blanch sprouts in boiling water for 10-15 seconds and drain in a colander. Refresh immediately in cold water, then drain well.
02   Transfer to a serving bowl and add vinegar, sugar, soy sauce and sesame oil. Toss lightly before adding the green onions. Season to taste with sea salt, toss again and top with coriander.

Note More often than not, mung bean sprouts are used in this recipe instead of soya bean sprouts. This salad is delicious served with chilled tossed noodles.

Recipe:

TONY TAN

Photography:

BEN DEARNLEY

Styling:

ELODIE RAMBAUD AND RODNEY DUNN

FEATURED IN

Sep 2007

Sep 2007

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