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Summer salad canapés with Asian-style dressing

Make Summer salad canapés with Asian-style dressing at home with Thai Fish Sauce, Rice Wine Vinegar, Demerara Sugar, Freshly Squeezed Lime Juice, and Extra Virgin Olive Oil. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 1 tbsp
• 1 tsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the salad, mix together all the vegetables and herbs in a bowl and season with salt and pepper.

2. 2

   For the dressing, whisk together all the ingredients with 1 tablespoon water until the sugar dissolves.

3. 3

   Heat the oil in a heavy-based, deep-sided saucepan to 135C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous.

4. 4

   Sprinkle the courgette slices with demerara sugar and fry, in batches if necessary, for 1-2 minutes, or until golden-brown on each side.

5. 5

   Transfer to kitchen paper to drain.

6. 6

   Carefully lower the onion slices into the hot oil and fry for 1 minute, or until crisp and golden-brown.

7. 7

   Transfer to kitchen paper to drain.

8. 8

   Sprinkle with salt.

9. 9

   To serve, top each slice of fried courgette with a teaspoonful of the dressed salad, then top the salad with a pinch of the fried onion slices.