Martin Bosley's summer salad dressing recipes - 7 December
Soy, Ginger and Chilli Dressing
1 tbsp ginger julienne
1/2 cup spring onion julienne
1 large red chilli, seeded and finely chopped
2 tbsp dark soy sauce
1 tbsp light soy sauce
1/2 tsp sesame oil
1 1/2 tbsp water
2 tbsp peanut oil
Mix all the ingredients except the peanut oil together in a large mixing bowl. Heat the peanut oil in a small frying pan and pour over the ingredients. Stir to combine and set to one side.
Enough for 6
2 red capsicums
1 tbsp olive oil
1 red onion, finely chopped
4 cloves garlic, peeled and finely chopped
3 cm piece ginger, peeled and finely chopped
150ml lime juice
3 tbsp light soy sauce
2 tbsp dried salted black beans, rinsed
Roast and peel the skins from the capsicums. Remove the seeds and finely chop the flesh. Combine with the remaining ingredients and check for seasoning. Store in the refrigerator.
Lime - Chilli Dressing
Enough for 6
200g palm sugar, grated
1 long red chilli, seeded and chopped
1 long green chilli, seeded and chopped
1 lime, zest and juice
24 Wonton skins, seep fried until crisp.
Bring the water and palm sugar to the boil and simmer until it turns a light caramel colour. Remove from the heat, allow to cool and add the remaining ingredients.