Jun 24, 2016, 12:26 PM
This dish is adapted from a Sri Lankan recipe that a young chef in the kitchens of Le Gavroche cooked for me. We serve it in the restaurant for a little “amuse-bouche” topped with a grilled prawn, but at home I make a big bowl to serve with any kind of grilled seafood. It is so good it can also be eaten on its own as a summer salad.
Jun 24, 2016, 11:47 AM
This is a popular street food in China. You don’t eat the bamboo leaves, but they provide a distinctive flavour to the rice. For this recipe you will need: 6 x 30cm/12in lengths of string