Fermented Tea Leaf Salad

• 1/4 to 1/2 cup fermented tea leaves
• 1 tablespoon dry shrimp powder
• 1 tablespoon peanut oil
• 2 large julienne plum tomatoes
• 1 cup very thinly sliced cabbage
• 1 teaspoon fried garlic (see note)
• 2 tablespoons roasted peanuts
• 2 tablespoons fried dried peas
• 2 teaspoons toasted sesame seeds
• 2 to 3 teaspoons lime juice
• 18 to 1/4 teaspoon minced bird's-eye chili or other hot chili, like a serrano
• 1 to 2 teaspoons fish sauce (nam pla or nuoc mam)
• Cilantro leaves, sliced fried garlic and whole green chilies, for garnish

1. Combine all ingredients in large bowl, and mix well.
2. Divide between two plates, and serve, with garnishes.

shrimp powder, peanut oil, julienne plum tomatoes, very, garlic, peanuts, peas, sesame seeds, lime juice, serrano, fish sauce, cilantro

Taken from cooking.nytimes.com/recipes/8394 (may not work)