In the end everyone liked this salad! Well, except for the Kidlet who couldn't eat it due to the shrimp powder. I didn't worry about including the shrimp since I was so sure the ginger would put her off anyway. I think next time I'll try it without the shrimp so the Kidlet can eat it too. It's really delicious! And, having tried it, I think she probably would like it after all.
Gyin Thoke
Slightly adapted from Burma: Rivers of Flavor by Naomi Duguid
Ingredients
- 1 c. pickled ginger1
- 1/2 c. pumpkin seeds, toasted
- 1/2 c. chopped roasted peanuts2
- 1/2 c. roasted or fried split soybeans or split peas3
- 1/2 c. sesame seeds, toasted
- 1/4 c. dried shrimp powder (optional4)
- 1-2 Roma tomatoes, cut into thin wedges
- 1 c. shredded Napa cabbage
- 1/4 c. fried garlic5
- 2 Tbsp. lime juice
- 2 Tbsp. garlic oil
- 1 tsp. coarse sea salt
Directons
- Rinse the ginger in cold water, then drain and slice into thin strands.
- Combine ginger, pumpkin seeds, peanuts, fried soybeans, sesame seeds, dried shrimp powder, tomatoes, Napa cabbage, fried garlic, and lime juice in a bowl and mix to combine.
- Add garlic oil and salt and mix again.
- Adjust seasoning as desired and serve.
1 Japanese gari works well for this purpose. Back
2 You can toast raw peanuts in a dry pan and then chop them or chop commercial dry-roasted unsalted peanuts. Back
3 You can substitute an extra 1/2 c. of peanuts for the soybeans if you can't find or make fried split soybeans. Back
4 Obviously you would need to omit the shrimp to keep this vegetarian. If you're going for vegan as well, you may need to make your own pickled ginger from scratch as not all sugar is vegan and you generally can't tell just by looking at the ingredients. Back
5 Duguid actually suggests slicing the garlic fairly thick when making fried garlic for Burmese recipes. Either way will work; you may just need to adjust your cooking times accordingly. Back
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