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
- 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).
- 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.
- Transfer to a serving dish and garnish with the crispy shallots.