If you can get hold of mouli and the fabulous Korean ingredients for this recipe, you won’t be disappointed with this stunning salad.
Thinly slice the mouli into julienne strips, thinly slice the onion and place both in a bowl. Sprinkle with sea salt and leave for ten minutes.
Add the anchovy sauce, sesame oil, apple vinegar, fermented shrimps, sugar and chilli powder to a small bowl. Add the mixture to the mouli and onion and mix thoroughly so that it is all coated.
Chop the spring onions in half and then each half into quarters lengthways. Add to the mouli, sprinkle the sesame seeds over (if using) and serve.
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In Hong Kong the Bikers discover the secrets of wok chi at a street food stall.
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