Gin Thoke
This salad is pungent, crunchy, intriguing, and addictive. Although served as a dessert in Myanmar, it is also a great accompaniment to grilled fish, chicken, or steak.
Recipe information
Yield
Makes 4 condiment servings
Ingredients
2 tablespoons bottled kizami shoga (red pickled ginger)*
3 tablespoons yellow split peas, fried
2 large shallots, sliced lengthwise and fried (4 ounces)
1 tablespoon sesame seeds, toasted
1 tablespoon salted roasted peanuts, finely chopped
1 tablespoon dried shrimp, chopped if larger than 1/2 inch long
1/2 teaspoon minced seeded fresh green Thai or serrano chile, or to taste
2 tablespoons peanut oil
1 tablespoon fresh lime juice
1 tablespoon Asian fish sauce
Garnish: fresh cilantro leaves and lime wedges
Preparation
Step 1
Wring ginger in a kitchen towel to remove excess moisture, then toss well with remaining ingredients and serve.
Step 2
- Also called beni shoga, kizami shoga is available at Asian markets and by mail order from Uwajimaya (800-899-1928).
