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
- Combine all ingredients in large bowl, and mix well.
- 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)