Recipe: Mandalay Restaurant Ginger Salad (not E & O Trading version)

Ginger Salad
Source: Mandalay Restaurant, San Fransisco
Article source: Adventures in Eating/Mary Elizabeth Williams, 1996

Since Burmese tea leaves are not a staple in most homes, an alternative to lap pat dok can be made with fresh ginger. Mandalay serves both versions of this salad nightly at their San Francisco restaurant.

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.

Servings: 2-4