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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Apart from white rice this was the only constant in our trip to Burma. No matter where we were it seemed like this salad could always be whipped up at a moments notice. We havn't gotten tired of it yet. Ingredients:
1/2 cup peanuts, roasted or deep fried until nicely toasted (and drained) |
2 small dried red chilies, deep fried/roasted with the peanuts then seeded and set aside (alternately use a fresh chile or some sambal olek) |
1/2 - 1 tbsp sugar |
1 - 2 tbsp lime/lemon juice or neutral vinegar |
2 - 3 shots fish sauce |
4 ripe tomatoes, sliced |
coriander to garnish |
Directions:
1. In a mortar and pestle or with the side of a large knife crush a handful of the peanuts quite well.
2. Break up the chilies and add to the peanuts along with the rest of the liquid ingredients.
3. Stir well to make sure the sugar is dissolved, then add more of whatever seasoning you think you need.
4. Sprinkle on top of the cut up tomatoes (+/or cukes, red onions, blanched green beans, etc...).
5. Add some fresh chopped coriander and the rest of the peanuts lightly crushed.
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