The Rangoon Sisters
By Amy Chung & Emily Chung
10 mins
Not Too Tricky
serves 4
About the recipe
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 our curries or just simply with some rice.
Recipe From
Ingredients
50g unsalted roasted peanuts
300g tomatoes, at room temperature, quartered
½ 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 (see page 202 of The Rangoon Sisters)
Juice of ½ lime
2 tsp fish sauce (omit to make vegetarian, then season with salt)
Small handful of coriander leaves
1 tsp gram flour, toasted (see page 203)
Crispy fried shallots (shop-bought or see page 200), to garnish
Method
- 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).
- 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.
- Transfer to a serving dish and garnish with the crispy shallots.
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