When I first moved to London 40-odd years in the past, we used to frequent a Chinese restaurant on Shaftesbury Avenue. It was low cost and cheerful, although I’ve fully forgotten the identify, and it’s sadly closed. I vividly keep in mind, nevertheless, the gratuitous bowls of carrots in chilli and rice vinegar on every desk. They had been quite simple and I guessed it was rice vinegar, sugar, chopped chilli and carrot sticks. That’s how I’ve made them ever since, and so they style just about the identical.
Serves
as much as 10 as a part of a selection – retains within the fridge for per week
Ingredients
- 1 giant pink or inexperienced chilli, trimmed and finely chopped, seeds and all
- 200ml heat rice wine vinegar
- 2 tsp caster sugar
- 2-3 giant carrots, trimmed, peeled and minimize into tough 4cm x 1cm sticks
Method
- Mix the vinegar, chilli and sugar collectively till the sugar has dissolved then cool and blend with the carrots. Leave for an hour earlier than serving.