Kimchi slaw with crispy fried shallots

Method

1. Combine the vegetable oil and 4 finely sliced shallots in a small, heavy-based pan over a medium heat. Cook, stirring occasionally, until the shallots are golden (about 15 minutes). Drain, reserving the oil, then spread the shallots over a sheet of kitchen paper to cool and crisp up. Set 80ml of the oil aside to cool (see Don’t Waste It).
2. Meanwhile, in a food processor, whizz 75g kimchi with 2 tbsp of its juice from the jar and the roughly chopped white spring onions (reserve the green parts), the rice vinegar, sriracha, fish sauce and sesame oil until smooth. With the motor running, slowly pour in the reserved shallot oil until the mixture is thick and creamy.
3. Take a head of chinese leaf, roughly tear the green leafy part, then finely shred the whiter crunchy section. Put in a large bowl with the finely sliced mooli, the finely sliced reserved green parts of the spring onions and another 75g
   roughly chopped kimchi. Season with a pinch of salt, then toss with some of the dressing.
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5. Serve topped with the crispy fried shallots, plus toasted sesame seeds and chilli flakes.