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Export 10 ingredients for grocery delivery
Step 1
Blanch carrot in a large saucepan of boiling water (30 seconds). Drain well, scatter in an even layer on a plate and refrigerate to chill (at least 30 minutes or overnight).
Step 2
Blanch bean curd in a large saucepan of boiling water (3 minutes). Drain well, scatter in an even layer on a plate and refrigerate to chill (at least 30 minutes or overnight).
Step 3
Add kombu to boiling water, stirring as it comes back to the boil, and cook until tender (5 minutes). Refresh kombu in fresh cold water, drain, and place in a large mixing bowl.
Step 4
For chilli oil, place garlic in a heatproof bowl. Heat oil in a small saucepan with chilli and peppercorns over high heat. Once the oil starts smoking (1-2 minutes), pour it over garlic (be careful, hot oil will spit). Stir to combine, then cool.
Step 5
For dressing, dissolve sugar in 1 tbsp boiling water. Stir in remaining ingredients, then add chilli oil.
Step 6
Combine carrot, bean curd, kombu and coriander in a bowl. Pour over dressing, toss to combine and serve.
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