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Burmese Five Ingredient Salad With Fried Garlic

Western.Chefs's picture
Ingredients
  Fresh lime juice 1⁄4 Cup (4 tbs)
  Fish sauce 2 Tablespoon (Nuoc Cham)
  Soy sauce 1 Tablespoon
  Finely chopped fresh cilantro 1⁄2 Cup (8 tbs)
  Vegetable oil 3 Cup (48 tbs) (For Deep Frying)
For salad
  Raw peanuts 1 Cup (16 tbs)
  Shredded coconut 1 Cup (16 tbs) (Raw)
  Dried shrimp 1⁄2 Cup (8 tbs)
  Sesame seeds 1⁄2 Cup (8 tbs) (Raw)
  Ginger root piece 6 Inch, peeled, finely chopped
  Garlic head 1 , separated and thinly sliced
  Lettuce leaves 4 Large (For Lining Plates)
Directions

To make the dressing: Combine the ingredients in a large bowl, whisking to form a smooth mixture.
Set aside at room temperature until needed.
To make the salad: Place the vegetable oil in a 4-quart (or larger) pot.
Heat oil over high heat, taking care not to let the oil burn.
When the oil is hot (350° to 375° F.), add the peanuts and fry for 2 to 3 minutes or until they are golden brown.
Remove with a strainer and drain on paper towels.
Repeat the process for the coconut, shrimp, sesame seeds, ginger, and garlic, frying each ingredient separately and removing from the oil with a fine-meshed strainer.
Fry the coconut for about 15 seconds or until golden brown; the shrimp for 1 minute; the sesame seeds for 30 seconds or until light golden brown; the ginger for 15 seconds; and the garlic for 10 seconds or until light golden brown.
Place the fried ingredients in separate piles on a serving platter.
Drizzle with the dressing, toss with a fork, and serve atop lettuce leaves on individual plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Garlic
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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