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Ingredients
  • subheading: For the shallot and coriander seed crisp:
  • 75ml olive oil
  • 2 shallots (100g), peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 5g ginger, peeled and finely chopped
  • Salt
  • ¾ tsp caster sugar
  • 1 tsp chilli flakes
  • 1 tbsp coriander seeds, lightly crushed
  • 30g dried wakame, soaked in cold water
  • 5 baby cucumbers ( 200g), or 1 regular cucumber, seeds scooped out and flesh cut into ½cm-wide slices
  • subheading: For the dressing:
  • 2 tbsp soy sauce
  • ½ tsp sesame oil
  • 1½ tsp maple syrup
  • 2 tbsp lime juice
  • subheading: To serve:
  • 1 tsp sesame oil
  • 10g picked coriander leaves
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