* Percent Daily Values are based on a 2000 calorie diet.
Tomato and crunchy peanut salad
No sad salads here
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Salad, Side Dish
Cuisine: Burmese
Servings: 4
Calories: 587kcal
Author: Emily and Amy Chung
Equipment
Saucepan
Heatproof strainer
Pestle and mortar or food processor
Large bowl
Ingredients
50gunsalted roasted peanuts
300gtomatoesat room temperature, quartered
1/2green finger chillideseeded (optional) and finely sliced
1tbspdried shrimps(optional)
2raw shallotspeeled and thinly sliced
5tbspgarlic oil(see instructions below)
1/2limejuice
2tspfish sauce(omit to make vegetarian, then season with salt)
small handful of coriander leaves
1tspgram floursifted and evenly toasted in a dry frying pan
crispy fried shallotsto garnish
For the garlic oil
3bulbs of garlicpeeled
400mloil(vegetable, sunflower or peanut)
1tspturmeric powder
Method
For the garlic oil, separate the garlic cloves and slice them as thinly and evenly as you can. Make yourself comfortable, maybe sit yourself in front of some mindless television, as it will take time. It can also make your fingers feel a bit burny, so you might want to put on disposable gloves for this. Line a plate with a few sheets of kitchen paper. Heat the oil in a deep, medium saucepan or wok set over a medium-high heat. Do not leave the pan unattended. Have a heatproof strainer or sieve ready for fishing out the garlic pieces. Test the readiness of the oil by placing a piece of garlic in it; if it sizzles and comes to the surface within a few seconds, the oil is ready and you can add all the garlic at once, turning the heat down to low.Keep a close eye on the garlic, turning the pieces regularly in the oil, being careful not to splash hot oil on yourself. Turn the heat down if the garlic is colouring quickly – we sometimes remove the pan from the heat completely for a minute or so if it’s doing this. Once the garlic pieces are golden brown and crisp, take the pan off the heat. Scoop out the crispy garlic pieces using a heatproof strainer or sieve and transfer them to the plate with the kitchen paper, to stop them cooking further. It doesn’t matter if a few pieces remain in the oil. Stir the turmeric into the oil and leave to cool. Once cool, pour the garlic oil into a clean, sealable bottle
Crush the peanuts using a pestle and mortar or pulse a few times in a food processor (to the size of the nubs you get in a shop-bought crunchy peanut butter).
Place the tomatoes, chilli, crushed peanuts and remaining ingredients in a large bowl and mix. Ideally, do this with clean hands to fully combine all the ingredients.
Taste and adjust the seasoning, adding more fish sauce or chilli if necessary. Transfer to a serving dish and garnish with the crispy shallots.