A perfectly balanced Burmese salad
2 cups rice bran oil for frying
2 small onions, sliced
10 cloves of garlic, sliced
1 Tbsp dried chili flakes
1 cup dried shrimp
6 hard boiled eggs, peeled and sliced
2 cups cooked rice noodles
2 cups shredded cabbage
2 cups sliced cucumber
2 cups sliced tofu puffs
2 cups bean sprouts
4 Tbsp Yeos Pure Sesame Oil
2 Tbsp Squid Brand Fish Sauce
2 Tbsp palm sugar
2 Tbsp fresh lime juice
1 tsp tamarind paste
Heat oil in a pot and fry onion, stirring occasionally, until it starts to crisp up. Remove with a slotted spoon. Do the same again with the garlic, being careful to remove before it overcooks.
Discard most of the oil, leaving 2-3 tablespoons in the pan and reduce heat.
Process the dried shrimp into a light crumb. Add the shrimp and chilli to the pan and stir fry for 30 seconds.
Combine with the onion and garlic and serve in a bowl.
Dish up salad ingredients into their own serving bowls.
Combine dressing ingredients and serve in a bowl.
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