Ginger Salad

Method

Peel the fresh ginger and cut into thin matchsticks, then blanch in boiling water for 2 minutes and drain thoroughly. Soak the dried shrimp in warm water for 5 minutes, drain and chop finely. Heat oil in a wok or frying pan and fry the minced garlic until fragrant, then add the chopped shrimp and cook for 1 minute. Combine the blanched ginger with the shrimp mixture, then dress with lime juice and fish sauce, stirring gently to coat. Transfer to a serving dish and top with crushed peanuts, sesame seeds, chilli powder and sliced spring onions, tossing lightly just before serving.