This salad is inspired by the Burmese salad gin thoke, meaning
ginger mix. It makes a great light lunch on its own, or a wonderful
accompaniment to grilled fish or chicken.
70 gmroasted peanuts50 gmdried prawns3 tspsesame seeds½Spanish onion, thinly sliced500 gmChinese cabbage (about ½), thinly sliced, some leaves reserved to serveTo taste:juice of 2-4 limesTo taste:fish saucePickled ginger100 gmyoung ginger, thinly sliced on a mandolin100 mlrice vinegar2 tbspfish sauce1 tbspcaster sugarGarlic oil60 ml(¼ cup) peanut oil3garlic cloves, thinly sliced
For pickled ginger, combine ingredients and 1 tbsp water in a small saucepan, bring to the boil, then simmer over low heat until ginger is tender (6-12 minutes). Cool in syrup, then refrigerate until required. Pickled ginger is best made at least a day before using. Drain and cut into bite-size pieces before serving.
For garlic oil, heat oil in a small saucepan over low heat, add garlic and cook until light golden (2-4 minutes). Remove garlic with a slotted spoon and reserve. Transfer 40ml oil to a small bowl.
Add peanuts, prawns and sesame seeds to remaining oil in the pan and stir occasionally until lightly toasted (1-2 minutes). Transfer to a bowl.
Combine onion, cabbage and pickled ginger in a bowl, add peanut and prawn mixture and toss to combine. Add reserved garlic oil, and lime juice and fish sauce to taste, and toss to combine. Serve scattered with reserved garlic slices and topped with pickled ginger.