Name: Tender Greens Salad with Crispy Fried Shallots
Yield: Serves 4 to 6
Cuisine: Myanmar (Burma)
Ingredients: About 1 pound tender greens, such as Taiwan bok choi, baby bok choi, pea tendrils, spinach, or pumpkin or cucumber vine tendrils, trimmed of tough stems and well washed; 2 tablespoons Chopped Roasted Peanuts; 1 tablespoon Shallot Oil, or more to taste; 1 tablespoon fish sauce, or 1 teaspoon, salt or to taste; 1 to 2 tablespoons Toasted Chickpea Flour; 2 tablespoons thinly sliced shallots, soaked in water for 10 minutes and drained; About 2 tablespoons Fried Shallots; 2 tablespoons fresh lime juice, or to taste; 2 tablespoons Fried Garlic, or a mix of Fried Garlic and Fried Shallots; 2 to 3 tablespoons Dried Shrimp Powder

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Burma

By Naomi Duguid

Published 2012

About

Clockwise from top: Broccoli Rabe with Pork Cracklings; Banana Flower Salad, Rakhine Style; Tender Greens Salad with Crispy Fried Shallots (page 49); and some tamarind liquid.

I learned this central Burmese version of the Shan dish Chinese Kale with Pork