Ginger Salad (Jin Thoke in Burmese) Recipe irene wong

• Approximately a 4" piece young ginger, peeled and thinly sliced lengthwise
• Salt
• Juice of 2 limes
• 12 cup peanut oil
• 10 shallots, peeled and thinly sliced
• 6 cloves garlic, peeled and thinly sliced
• 1 cup of slivers of green young part of cabbage or kale
• 1 cup grape tomatoes or plum cut in small cubes
• 12 tsp. fish sauce or salt to taste
• 14 cup peeled, roasted, unsalted peanuts
• 2 tsp. toasted sesame seeds
• 4 green bird's-eye chilies, seeded
• Optional Shortcut Toppings/Garnishes: Store-bought fried shallots or garlic, etc.

1. 1.
2. Toss ginger and 2 tsp.
3. salt together in a medium glass or ceramic bowl, cover with plastic wrap, and refrigerate for 24 hours, stirring every 8 hours.
4. Rinse ginger, drain well, and put into a clean glass or ceramic bowl.
5. Add lime juice and mix with your fingers until ginger is well coated.
6. Cover with plastic wrap and refrigerate for 24 hours, stirring every 8 hours.
7. 2.
8. Drain ginger, then slice into long thin strips.
9. Put ginger into a clean medium glass or ceramic bowl and set aside.
10. 3.
11. Heat oil in a wok or a large heavy-bottomed skillet over medium heat.
12. Add shallots and fry, stirring constantly with a slotted spoon, until lightly golden and crisp, 68 minutes.
13. Transfer shallots with slotted spoon to paper towels to drain.
14. Fry garlic in the hot oil, stirring constantly, until just beginning to turn golden around the edges, 12 minutes, then transfer to paper towels to drain, setting wok with oil aside.
15. Set shallots and garlic aside separately to cool completely
16. 4.
17. Add fish sauce or salt, peanuts, sesame seeds, tomatoes and fresh chilies to bowl with ginger.
18. Drizzle 2 tsp.
19. of the frying oil, season to taste with salt, and toss well.
20. Top with fried shallots, garlic toppings and adjust seasonings.
21. Serve at room temperature as snack in afternoon or to entertain guests with tea.

young ginger, salt, peanut oil, shallots, garlic, slivers, grape tomatoes, fish sauce, peanuts, sesame seeds, green birds, shallots

Taken from www.chowhound.com/recipes/ginger-salad-jin-thoke-burmese-30710 (may not work)