Clam and Tonkin Jasmine Salad

Method

1. 1 Soak the clams for 1 hour, then boil them for 4 minutes and remove the meat, draining it in a colander.
2. 2 Blanch the jasmine flowers for 20 seconds, then soak them in ice water to maintain their crispness.
3. 3 Soak sliced onions in lemon juice for 10 minutes to reduce their pungency.
4. 4 Prepare the dressing and mix the clams with it for 2 minutes to allow the flavors to infuse, as clam meat is bland.
5. 5 Add the cowslip flowers and stir gently twice, then sprinkle with peanuts, fried onions, and coriander.