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E & O Burmese salad




Source of Recipe


Chef Barney Brown of the E & O Trading Co.


List of Ingredients




# 1 tablespoon yellow or green split peas
# 1 tablespoon unsweetened shredded coconut
# Canola oil
# 1/2 cup green papaya, cut into thin strips 2-inches long
# 1 cup napa cabbage, cut into thin strips 2-inches long
# 2 tablespoons ginger, peeled and cut into thin strips, 1-inch long
# 2 tablespoons crushed dry-roasted peanuts
# 1 tablespoon dried baby shrimp, chopped fine
# 5 rings of red Fresno chilies
# 1 ounce lemon-garlic dressing (see below)
# 1 tablespoon sunflower seeds
# 2 cilantro sprigs

Recipe



Place peas in small bowls and cover with warm water; let stand at least 3 hours or up to overnight. Drain well and pat dry.

In a 10- to 12-inch frying pan over medium heat, stir coconut often until golden, about 8 minutes; pour out and set aside. Add a little canola oil to pan. When oil is hot, add drained and patted-dry split peas and stir often until deep golden, 12 to 15 minutes. Lift out with a slotted spoon and drain on paper towels.

In mixing bowl, toss together papaya, cabbage, ginger, 1 tablespoon of the peanuts, dried shrimp, chili rings and dressing.

Mound salad in center of plate and garnish evenly over the top with sunflower seeds, peas, coconut, remaining peanuts and cilantro sprigs.

The recipe below makes a lot of dressing; you can halve it or even cut it to a fourth. Be very careful when heating the garlic in the oil — the goal is to flavor the oil, not to cook the garlic; keep heat to medium or medium-low and watch carefully.

Lemon-garlic salad dressing

* 2 cups canola oil
* 1/2 cup garlic, chopped
* 1 cup fish sauce
* 2 cups fresh lemon juice

Slowly heat oil with chopped garlic and cook until garlic is just starting to turn color. Remove from heat to prevent garlic burning. Allow to cool completely.

Stir in lemon juice and fish sauce. Whisk before use.