Recipe: Burmese Salads - Ginger Salad

Here's a couple of recipes I've found. I have not tried these. I would, being a vegetarian, omit the dried shrimp and did first look for a veggie version. There are apparently variations on this -- a ginger salad and a tea leaf salad. This link explaining how the salads originated and are prepared might prove helpful.
http://bayarea.citysearch.com/E/F/SFOCA/0000/07/55/

A fantastic reference is "The Encyclopedia of Asian Food and Cooking" or ... I was trying to find you the name of this other book, but, alas, I cannot. I would guarantee the recipe would be in there. It is a British oversized cookbook with each cuisine of Asia explored in depth. It's fantastic. I found it at the library recently. Returned it very, very late. Sorry!

I enjoy Asian cuisines a great deal. One of my favorite Thai restaurants is (perhaps "was" by now) in Dallas.

I hope this is useful to you.

Ginger Salad 2 cloves garlic, sliced
1/4 cup lentils
1/4 cup green chiles, sliced
1/4 cup peanuts, shelled
1/4 cup dried ground shrimp (available in Asian and specialty markets)
1/4 cup toasted sesame seeds
1/4 cup freshly peeled and sliced ginger corn oil for frying
Dressing:

1 tablespoon fish sauce (available in Asian and specialty markets)
1 teaspoon fresh lemon juice
1 tablespoon corn oil
Fry garlic, lentils, and peanuts separately in corn oil until just golden brown. Spoon individually around platter with chiles, shrimp, sesame seeds, and ginger. Whisk sauce ingredients, drizzle into center of plate. Serve tossed.

Serve 2 - 4