Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 head cos lettuce, inner leaves only, cut across into 1 cm ( 1/2 in) pieces||1/4 bunch fresh coriander leaves, coarsely chopped|
|1/2 small head Chinese cabbage, finely shredded||2 tsp toasted sesame seeds|
|1 large red pepper, cut in thin strips||9 wonton wrappers, thawed if frozen, cut in half and then across into 5 mm ( 1/4 in) strips|
|2 spring onions, cut in thin slices on the bias||Peanut oil for frying|
|200 g (7 oz) packet baked savoury (or smoked) tofu, cut into 1/4 in (5 mm) strips||Kosher salt|
|2 oz (60 g) fresh sunflower sprouts or bean sprouts, rinsed and drained|
First make the wonton crisps. Heat 1cm ( 1/2 in) peanut oil in a frying pan until the oil bubbles when you touch a chopstick to it (about 180°C/350°F). Add the wonton strips, a handful at a time, and fry until they are brown and crisp, about 15 seconds. Watch carefully to be sure they don’t burn. As they are done, use a slotted spoon to transfer them to a plate lined with kitchen paper to drain. Sprinkle lightly with salt.
Whisk together the grapeseed oil, peanut butter, vinegars, soy sauce, chilli flakes, sesame oil, honey, garlic, and ginger in a mixing bowl until smooth. Add salt and pepper to taste.
Just before serving, add the lettuce, cabbage, red pepper, spring onions, tofu, sprouts, coriander, and sesame seeds to the dressing and toss to coat everything evenly.
Pile the salad onto four serving plates and top with the wonton crisps. Serve immediately.
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