Method
- Soak the dried seaweed as per the instructions and gently cook the samphire by your preferred method
- Prepare the carrot by using a peeler to reduce it long fine strips and chop the spring onions and ginger
- Crush the peanuts in a pestle and mortar (or appropriate alternative) and stir in the crushed chilli flakes
- Mix the lemon juice and soy sauce
- Combine the seaweeds, carrot, onion and ginger and mix well
- Pour over the lemon and soy sauce and sprinkle with the crushed chill nut mix
Cooking Temperature: Low
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Cooking Time: 3 Minutes
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Serves: 4
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Keeps For: 2 days
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