Burmese Green Tomato Salad

NZ Lifestyle Block - - Feature -

This is a recipe I adapted from a Burmese green tomato salad from the Shan re­gion to suit our firm green toma­toes.


2 tbsp raw peanuts 1 gar­lic clove, very finely sliced 2 tbsp peanut oil 5 green toma­toes, finely sliced 4 red toma­toes, finely sliced 1 small white salad onion or red onion,

sliced, soaked in wa­ter for 10 min­utes 1 hand­ful of chopped co­rian­der,

plus ex­tra to gar­nish 2 tsp ground black sesame 1 tsp dried chilli flakes pinch of salt juice of half a lime 1 tbsp sesame oil 1 red chilli sliced, to gar­nish


Heat the peanut oil in a pan un­til hot. Add the peanuts and fry, stir­ring oc­ca­sion­ally un­til browned. Spoon the peanuts out into a mor­tar and pes­tle, leav­ing the oil in the pan. Add the sliced gar­lic to the hot oil and cook un­til golden and crispy. Take the crisp gar­lic out of the oil and drain on pa­per tow­els. Crush the peanuts in the mor­tar and pes­tle. Drain the onions and squeeze out any wa­ter. Put all of the in­gre­di­ents in a bowl ex­cept the gar­lic and fresh chilli. Mix it all gen­tly to­gether un­til well com­bined. Taste and ad­just with more salt, sesame oil or lime juice if needed. Pile onto a serv­ing plat­ter and scat­ter with the crispy gar­lic and fresh chilli.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.