Burmese Five Ingredient Salad With Fried Garlic
|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)|
|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)|
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.