Pickled greens with cloud ear mushrooms

May 21 2023

Whip up this spicy chilli-spiked dish as part of a larger Thai-inspired meal. This recipe comes from Speedboat Bar in London

Ingredients

handful of white dried cloud ear mushrooms (available at souschef.co.uk or thai-food-online.co.uk)
6
red bird's-eye chillies, seeds removed, chopped
2
garlic cloves, chopped
1
tbsp caster sugar
2
tbsp lime juice
2
tbsp Thai fish sauce
50
g pickled mustard greens, roughly chopped (available at souschef.co.uk or thai-food-online.co.uk)
1
long shallot, finely sliced
3
cherry tomatoes, halved
6
cucumber slices, thinly sliced
coriander sprigs, to garnish

Step 1
Put the mushrooms in a bowl and cover with hot water. Leave for 20 mins to hydrate.
Step 2
Meanwhile, use a pestle and mortar to pound the chillies and garlic together with a pinch of salt. Add the sugar, lime juice and fish sauce. Have a taste – the dressing should be hot, sour and a little sweet.
Step 3
Put the greens, shallot, tomatoes and cucumber in a large bowl. Roughly tear the mushrooms and add to the bowl. Fold in half of the dressing until fully combined. Leave to sit for 5 mins before arranging on a small plate or platter. Garnish with coriander and serve the remaining dressing on the side for extra drizzling.