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 gm roasted peanuts
- 50 gm dried prawns
- 3 tsp sesame seeds
- ½ Spanish onion, thinly sliced
- 500 gm Chinese cabbage (about ½), thinly sliced, some leaves reserved to serve
- 100 gm young ginger, thinly sliced on a mandolin
- 100 ml rice vinegar
- 2 tbsp fish sauce
- 1 tbsp caster sugar
- 60 ml (¼ cup) peanut oil
- 3 garlic cloves, thinly sliced
- 1For 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.
- 2For 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.
- 3Add peanuts, prawns and sesame seeds to remaining oil in the pan and stir occasionally until lightly toasted (1-2 minutes). Transfer to a bowl.
- 4Combine 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.
Drink Suggestion: Crisp sauvignon blanc. Drink suggestion by Max Allen