EGG & SHALLOT SALAD WITH BURNT-LIME VINEGAR DRESSING - Cuisine Magazine - From New Zealand to the Wo
EGG & SHALLOT SALAD WITH BURNT-LIME VINEGAR DRESSING Jane Lyons & Will Bowman Serves 4 as a side Preparation 15 […]
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Ingredients
- 2 shallots, finely sliced
- 2 tablespoons rice wine vinegar
- 2 tablespoons raw sugar
- 4 organic eggs
- 1 tablespoon tamari
- 2 teaspoons fish sauce
- 1 teaspoon honey
- 1⁄2 cup crispy fried shallots
- 1 cup coriander, roughly chopped
- 3 limes, halved
- 1⁄2 cup rice wine vinegar
- 1⁄4 cup water
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