Tomato And Crunchy Peanut Salad

This salad contrasts crunchy peanuts with vibrant fresh tomatoes. Use the best-quality tomatoes you can buy to get the most out of this dish. It is best made fresh on the day, and can be served as a side with one of our curries or just simply with some rice.

This recipe is extracted from The Rangoon Sisters: Authentic Burmese Home Cooking by Amy Chung and Emily Chung (£20, Ebury Press). Photography © Martin Poole


Ingredients for tomato and crunchy peanut salad Serves: 4

  • 50g unsalted roasted peanuts
  • 300g tomatoes, at room temperature, quartered
  • ½ green finger chilli, deseeded (optional) and finely sliced
  • 1 tbsp dried shrimps (optional)
  • 1–2 raw shallots, peeled and thinly sliced
  • 3–5 tbsp garlic oil
  • Juice of ½ lime
  • 2 tsp fish sauce (omit to make vegetarian, then season with salt)
  • Small handful of coriander leaves
  • 1 tsp gram flour, toasted 
  • Crispy fried shallots, to garnish

Method for tomato and crunchy peanut salad

  1. Crush the peanuts using a pestle and mortar or pulse a few times in a food processor (to the size of the nubs you get in a shop-bought crunchy peanut butter).
  2. Place the tomatoes, chilli, crushed peanuts and remaining ingredients in a large bowl and mix. Ideally, do this with clean hands to fully combine all the ingredients. Taste and adjust the seasoning, adding more fish sauce or chilli if necessary.
  3. Transfer to a serving dish and garnish with the crispy shallots.
© Speciality Cooking Supplies Limited 2020

Shop all Southeast Asian ingredients, and read The Rangoon Sisters' guide to Burmese salads




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