Now that spring has sprung, it’s time to tuck into freshly sprouted spring onions. Whether you use them as a garnish or make a feature of these mild-tasting alliums, there’s never been a better time to add spring onions to everything.
Mention spring onions, or shallots, and one of the first Asian dishes that springs to mind is steamed fish with ginger and shallot. We love this healthy version of steamed coral cord with goji berries, wrapped in fragrant lotus leaf.
For a crustaceous take on the classic ginger and shallot, try this Hong Kong-style recipe for stir-fried crabs with ginger and spring onions, perfect if you’re out to impress.
Seafood and spring onions get along like bread and butter, so it’s no surprise that the Korean specialty, pajeon, combines the two to great effect. This seafood and spring onion pancake is equally delicious as a snack or main course.
Channel the smoky yakitori bars of Tokyo with this authentic Japanese yakitori chicken recipe, which skewers sticky, glazed chicken and lengths of spring tender onion.
No pad thai would be complete without a handful of spring onions, tossed through just before you take the wok off the heat so they retain their crunch.
Didn’t use your whole bunch of spring onions? Don’t despair. Read on to discover how to use leftover spring onions in five mind-blowing ways.
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