Cold shredded potato salad with chilli oil (Liangban tudousi)

1. Peel the potatoes and cut them into very thin matchsticks; rinse in cold water until the water runs clear.

2. Bring the water to the boil, add the potato strips and blanch for exactly 1 minute, then plunge immediately into iced water and drain thoroughly.

3. Finely chop the garlic and roughly chop the coriander.

4. For the dressing, mix the chilli oil, rice vinegar, salt, sugar, sesame oil and garlic.

5. Toss the potatoes with the dressing and coriander.

6. Serve cold and fresh.

Tip: A summer starter that is surprisingly fresh: the potato here isn't soft but glassy and crunchy. You can julienne it with a knife, but a mandoline is much faster and more even.