Delicious with Crispy Duck Pancakes, and as a side to many other Asian dishes!
Ever wondered how those delicious, piquant shredded carrots are made that you get with Chinese crispy duck and pancakes, alongside the cucumber, spring onion, and hoisin sauce?
Well, the good news is that they're really simple to make, and after a quick mix, only need about thirty minutes before they're ready to eat (or longer if you want to make in advance!)... and if you've never had them with crispy duck pancakes as part of the filling, then I highly recommend you give them a go, they take your pancakes to a new level of deliciousness!
Ingredients
- 300g carrots - large ones are easiest to prepare (before peeling and shredding, 225g afterwards)
- 100ml white rice vinegar
- 4 tsp sugar
- 2 tsp salt
- 3 tsp toasted sesame oil
- Optional chilli flakes or fresh chilli to taste, if you want a little bit of a kick!
Method
1. Peel the carrots, and then cut to fine julienne / matchstick size - easiest done with a food processor attachment or mandolin (remember to use the guard!!).
2. Dissolve the sugar and salt in the vinegar in a medium sized non-reactive bowl (e.g. glass) - you can speed up the process by microwaving it for 30 seconds if you want to!
3. Add the toasted sesame oil, mix together, then add the julienned carrots (and chilli if using) and mix thoroughly. Leave for at least 30 minutes before using. Keep refrigerated thereafter and they'll last for a few days in the fridge.
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