Zingy Green Potato Salad

Fill a wide, deep sauté pan halfway with vegetable oil and heat to 150°C.

Thinly slice the shallots and place in a bowl. Add the corn flour and toss well to coat.

Fry the shallots until browned and crispy then drain on some kitchen towel and season with salt.

Quarter the potatoes lengthways. Place them in a saucepan, cover with cold water and season very generously with salt. Simmer for 15 mins, or until cooked through.

Meanwhile, juice the lime, deseed the green chillies and peel the ginger.

Transfer to a blender with the fresh coriander, fresh mint, garlic, fish sauce, sugar, 4 tablespoons of vegetable oil and 4 tablespoons of water and blitz until smooth.

Drain the potatoes and transfer to a bowl. Add the green dressing and toss well to coat.

Thinly slice the red chillies and crush the peanuts.

Plate up the potatoes and top with the sliced chilies, crushed peanuts and crispy fried shallots. Tuck in and enjoy.