2 cups shredded Senposai
Handful of bean sprouts
10cm stalk lemon grass, finely chopped
Juice of 2 limes or l lemon
1 tbsp Asian fish sauce
1 red chilli, halved, seeded and finely sliced
1 clove garlic, chopped
1 tsp peanut oil
2 tbsp fresh coriander leaves or Italian parsley
- Bring a large saucepan of water to the boil.
- Trim Senposai then wash and finely shred. Cook for 1 minute in boiling water, then drain and refresh by dunking in cold water for a few minutes. Drain.
- Wash bean sprouts.
- In a large bowl combine lemon grass, lime juice, fish sauce, chilli, garlic and oil.
- Toss drained Senposai and bean shoots in the dressing and sprinkle with coriander or parsley