Asian potato salad

Ingredients for 4 servings:

• 1 kg waxy potatoes, e.g., new potatoes
• Salt
• 200 g sugar snap peas
• 50 g baby spinach
• 1 bunch of coriander
• 1 bunch of spring onions
• 1 cucumber(s)
• 100 g peanuts, roasted
• 2 shallots
• 30 g fresh ginger
• 1 lime(s), zest and juice
• 1 small red chili pepper(s)
• 75 ml rice vinegar
• 500 ml vegetable stock
• 4 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp honey
• 1 zucchini
• 1 avocado(s)
• 1 piece(s) ginger, thumb-sized, peeled and chopped
• 2 tbsp mirin
• 3 tbsp soy sauce
• 1 small red chili pepper(s), chopped with seeds
• Salt and pepper, freshly ground
• Sesame, light
• 2 limes, juice
• Sunflower oil
• cornstarch
• Panko
• 1 bunch of spring onions

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

Wash the potatoes thoroughly and boil in cold, salted water for about 25 minutes. Trim the snow peas and trim the stringy ends. Blanch them in plenty of salted water for about 1 minute. Then refresh them in ice water, drain well, and halve diagonally. Wash the baby spinach, coriander, and spring onions and pat dry. Pluck the coriander leaves from the stalks and reserve the stalks for the dressing. Finely chop the roasted peanuts. Finely slice the spring onions. Peel the cucumber, leaving a strip of peel to create a striped pattern. Then halve it lengthwise, remove the core with a spoon, and cut the cucumber into approximately 1 cm thick slices. Drain the cooked potatoes and allow to cool. For the dressing, peel and finely dice the shallots. Peel the ginger and finely grate it into a medium-sized bowl. Wash the lime with hot water, pat dry, and grate the zest. Halve the lime and squeeze the juice into the dressing bowl. Halve the chili pepper lengthwise, remove the seeds, and slice the chili into small, fine rings. Finely chop the coriander stalks and add to the bowl. Sauté the diced shallots and chili rings in a little sunflower oil in a hot pan until translucent, deglaze with rice vinegar and soy sauce, and reduce slightly. Add the stock and simmer for another 5-6 minutes. Then pour the contents of the pan into the dressing bowl and season with honey, sesame oil, pepper, salt, and sugar. Peel the steamed potatoes, cut into evenly thick slices, and place in the serving bowl. First, add half of the dressing to the potatoes and stir gently. Then top with the snow peas, cucumber, spinach, spring onions, coriander, and peanuts. Let stand for 30 minutes and set aside until ready to serve. For the vegetable karaage, wash the zucchini, pat dry, and cut into bite-sized pieces. Halve the avocado, remove the pit, and cut the flesh into wedges. Mix the chopped ginger with mirin, soy sauce, sesame seeds, chili, salt, pepper, and the juice of 2 limes and marinate the vegetables in it. Meanwhile, mix the panko with the potato starch and coat the marinated vegetables on all sides. Deep-fry the breaded vegetable wedges in plenty of sunflower oil for about 5 minutes. Drain the finished karaage on kitchen paper, season with salt, and sprinkle with sesame seeds. Just before serving, pour the remaining dressing over the potato salad and gently mix all the ingredients together. Serve the karaage with soy sauce and a sprinkle of sesame seeds alongside the potato salad.