THAYAT THEE THOKE (Burmese Green Mango Peanut Salad)
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
  • 1 qt Raw Mango (Peeled and Finely Shredded)
  • 4 qt Onions (Peeled and Finely Sliced)
  • 12 qt Garlic Cloves (Finely Sliced and Fried)
  • 1/2 cup Roasted Peanuts (Roasted and Crushed)
  • 3 tbsp White Sesame Seeds (Roasted)
  • 2 tsp Dry Red Chilies (Coarsely Grounded)
  • 1/2 cup Roasted Chickpea Powder
  • 1 tsp Salt (You can add salt as per your taste.)
  • 1 cup Oil (For Frying)
  • 4 tbsp Coriander Leaves
  • 2 tsp Lemon Juice
  • 1 qt Lime wedges
  • 1 tsp Soy Sauce
  • 1 tbsp Vinegar
  • 2 tsp Brown Sugar
  • 3 tbsp Warm Water
  • 1 tsp Ginger (Finely Shredded)
Instructions
  1. Heat oil in a small pan over medium-low heat, enough for deep frying.
  2. Deep fry half of the sliced onions until they are light brown and crisp. Drain over a paper napkin, let it cool down, and store it in an airtight jar.
  3. Deep fry the thinly sliced garlic until they are golden brown and crisp. Drain over paper napkin, let it cool down, and grind it into powder form. Store in an airtight jar.
  4. Please turn off the heat, when the oil gets cooled down, transfer it into a clean and dry jar. (We will use this magic oil to dress the salad)
    5. Serving of the Salad:
  5. Take a mixing bowl, and add grated raw mango, fried onions, garlic powder, fresh onion slices, roasted chickpea powder, crushed peanuts, magic oil, and Salt.
  6. Blend it well. Just before serving add roasted sesame seeds and crushed red chili or red chili flakes.