Lahpet ThokeBurmese Tea Leaf Salad
This recognizable Myanmar salad combines tangy fermented tea leaves with crisp cabbage, tomato, fried garlic, crunchy peanuts, sesame, and dried shrimp. It is bold, savory, lightly sour, and full of contrasting textures.
Prep
20m
Cook
10m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Salad
- 80gFermented Tea Leaves
- 200gWhite Cabbage (finely shredded)
- 150gTomato (diced)
- 60gShallot (thinly sliced)
- 2pcsGreen Chili (thinly sliced)
Dressing
- 30mlLime Juice
- 4gChili Powder
- 4gSalt
Crunch
- 15gGarlic (thinly sliced)
- 40mlVegetable Oil
- 60gPeanuts (coarsely crushed)
- 30gSesame Seeds (toasted)
- 30gDried Shrimp (coarsely crushed)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a small pan over medium-low heat. Add the garlic and fry until golden and crisp. Remove the garlic with a spoon and let it drain, reserving the oil.
- 02
Lightly toast the sesame seeds in a dry pan until fragrant, then set them aside with the peanuts and dried shrimp.
- 03
Place the fermented tea leaves in a bowl. If they taste very salty or sharp, rinse them briefly and squeeze them dry. Mix them with the lime juice, chili powder, salt, and a spoonful of the reserved garlic oil.
- 04
Place the white cabbage, tomato, shallot, and green chilies in a large bowl.
- 05
Add the tea leaf dressing to the salad and toss well so the vegetables are evenly coated.
- 06
Scatter over the fried garlic, peanuts, sesame seeds, and dried shrimp just before serving so everything stays crisp.
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