Luke Nguyen shares his recipe for this fresh and textural bamboo salad. The 'red' comes from cooking the fresh bamboo shoots with corn husks and the longer you cook them, the reddder they will become. Choose small young bamboo shoots because they will be sweeter and more tender.
- 1 young bamboo shoot
- Husk of a cob of corn
- 1 handful lemon basil leaves, sliced
- 1 pinch of salt
- 1 tbsp black sesame seeds, pounded to a powder
- 2 red shallots, finely sliced
- 3 tsp garlic oil
- ½ lime, Juiced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut the tough outer layer of the bamboo shoot, then cut into quarters lengthways.
Boil the bamboo with the cornhusks for 30 minutes or until the bamboo turns light red. Drain and discard the water. Fill with clean water and bring to the boil. Cook for a further 30 minutes. Remove and allow to cool.
Run two toothpicks along the length of the bamboo, creating fine thin shreds. Cut the bamboo into 4cm lengths and transfer into a mixing bowl.
Add the basil, salt, black sesame powder, red shallots, garlic oil and lime juice. Mix well and serve.