Ginger Salad (Jin Thoke in Burmese) Recipe irene wong

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   1.

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   Toss ginger and 2 tsp.

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   salt together in a medium glass or ceramic bowl, cover with plastic wrap, and refrigerate for 24 hours, stirring every 8 hours.

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   Rinse ginger, drain well, and put into a clean glass or ceramic bowl.

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   Add lime juice and mix with your fingers until ginger is well coated.

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   Cover with plastic wrap and refrigerate for 24 hours, stirring every 8 hours.

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   2.

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   Drain ginger, then slice into long thin strips.

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   Put ginger into a clean medium glass or ceramic bowl and set aside.

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    3.

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    Heat oil in a wok or a large heavy-bottomed skillet over medium heat.

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    Add shallots and fry, stirring constantly with a slotted spoon, until lightly golden and crisp, 68 minutes.

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    Transfer shallots with slotted spoon to paper towels to drain.

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    Fry garlic in the hot oil, stirring constantly, until just beginning to turn golden around the edges, 12 minutes, then transfer to paper towels to drain, setting wok with oil aside.

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    Set shallots and garlic aside separately to cool completely

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    4.

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    Add fish sauce or salt, peanuts, sesame seeds, tomatoes and fresh chilies to bowl with ginger.

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    Drizzle 2 tsp.

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    of the frying oil, season to taste with salt, and toss well.

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    Top with fried shallots, garlic toppings and adjust seasonings.

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    Serve at room temperature as snack in afternoon or to entertain guests with tea.

No additional tips available.