Agar-Agar Salad

Description

 * Serves 4

Ingredients

 * 30 g/1 oz refined agar-agar strands
 * 1 bundle flowering garlic chives
 * 3 eggs
 * salt and pepper to taste
 * 1 tablespoon peanut oil
 * 250 g/8 oz fresh bean sprouts
 * DRESSING
 * 1 clove garlic
 * 1 teaspoon sugar
 * 3 tablespoons light soy sauce
 * 2 tablespoons oriental sesame oil
 * 2 teaspoons honey

Directions

 * 1) Soak agar-agar strands in cold water for 30 minutes to one hour while preparing the rest of the salad.
 * 2) Wash the flowering chives and snap off any tough lower ends. Finely chop some of the stalks to yield about 3 tablespoons.
 * 3) Cut the rest of the chives into bite-sized lengths and drop into boiling water for 30 seconds, then drain and immerse in iced water to set the colour. Drain as soon as they are cold.
 * 4) Beat the eggs, season with salt and pepper and stir in chopped chives. Heat a heavy frying pan and cook just enough egg mixture to coat the pan with a thin layer.
 * 5) When set but not browned turn egg sheet onto a plate and rub pan lightly with oil before making another. Continue until all the egg is used up.
 * 6) When cool, cut into thin strips (to make this easier, stack egg sheets and roll them into a cylindrical shape first).
 * 7) Wash bean sprouts, pinching off any straggly tails. Drain the agar-agar well and cut into bite-sized strips.
 * 8) Combine all the ingredients, cover and chill. In a bowl whisk together the dressing, first crushing the garlic to a smooth paste with the sugar.
 * 9) Pour over the salad, toss and serve.