Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Burmese-Style Parsley Salad




Source of Recipe


the web


List of Ingredients




Dressing

1 1/2 tablespoons fish sauce

1 tablespoon water

Juice of 1/2 lime

1/2 teaspoon brown sugar

Salad

4 garlic cloves, thinly sliced

3 tablespoons toasted peanuts

2 tablespoons toasted sesame seeds

2 tablespoons dried shrimp, soaked and chopped

1/2 lime, minced

3 tablespoons minced red onion

2 bunches Italian parsley, fried (see recipe)

Recipe



For the dressing: Combine the fish sauce, water, lime juice and sugar in a small bowl; set aside.

For the salad: Add the garlic to the same hot oil you are using for the parsley (see recipe) and cook until it starts to turn golden brown. Using a slotted spoon or skimmer, transfer to paper towels to drain.

Combine the garlic, peanuts, sesame seeds, shrimp, lime, onion and parsley in a bowl. Add the fish sauce dressing and quickly mix to combine. Season with salt and serve immediately.

Serves 6