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 the curries from our cookbook The Rangoon Sisters or just simply with some rice.
Serves: 4 as a side
Season: Summer
Time: 10 minutes
Photography: Martin Poole
Ingredients
50g unsalted roasted peanuts
300g tomatoes, at room temperature, quartered
1⁄2 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 1⁄2 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 (shop-bought or homemade), to garnish
Method
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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).
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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.
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Transfer to a serving dish and garnish with the crispy shallots.
Read more: The Rangoon Sisters
Whilst working and studying as junior doctors, Emily & Amy began running Burmese supper clubs based on their family recipes. Having garnered fans including the likes of Grace Dent, they later went on to publish their own cookbook, full of recipes from their events as well as from their home kitchen. Extracted from The Rangoon Sisters by Amy and Emily Chung (Ebury Press, £20) Photography by Martin Poole
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