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Green Tea Leaf Salad (Lephet Thoke)

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Green Tea Leaf Salad (Lephet Thoke)

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Lephet Thoke

4 cups thinly sliced Napa cabbage (about 2/3 head)
2 T unsalted roasted peanuts
1 tsp toasted sesame seeds
6 medium shrimp, shell on
2 garlic cloves + 2 T oil for frying
3 T sesame oil
2 T green tea leaves
1 tsp fish sauce
1 juicy lime
2 T cilantro, finely chopped
½ tomato, seeded and diced (optional)

Shell and de-vein the shrimp.

Fill a medium sized saucepan with water and bring it to a simmer. Poach the shrimp until just cooked through, which only takes a matter of minutes.

Remove them from their poaching liquid as soon as they are done cooking, cool, and refrigerate.

Clean the shrimp shells under running water. Dry them well.

Heat up the sesame oil in a small pan, and add in the shrimp shells along with the tea leaves. Let them infuse in the oil on moderate heat for 5-10 minutes, then turn off the heat and continue to let them infuse while you prepare the rest of the salad.

Slice the poached shrimps in half lengthwise.

Heat up the 2 tablespoons of oil in a skillet, and fry the garlic until golden brown. Remove the garlic with a slotted spatula and set it on some paper towel to soak up some of the oil.

Combine the cabbage, peanuts, sesame seeds, shrimp, and tomato (if you are using) together in a bowl.

Drain the infusing oil of the shrimp shells and tea leaves, pressing hard on the solids, in order to extract all of the flavored oil.

Make the dressing by whisking together the infused oil, fish sauce, lime juice, some salt to taste, and the cilantro.

Pour the dressing over the salad and toss well.

Top the salad with the fried garlic.

Serves 2 as a main dish, 4 appetizer portions.

Comments

Hi, Thanks for posting! I can't find tea leaves in Chicago, maybe I'm not looking correctly...I've been to a Korean market with no luck and am heading to an Asian market today. Do you have any suggestions as to where in the stores to look, what to look for, etc? I'm feeling a bit lost on this part.Thank you!

Hi Dana.  Green tea leaves are a little tricky. We have never been able to find the fermented Burmese kind, but use the loose Korean type instead.  They come loose in a box, for tea.  I would ask at the market for help finding them, since most labels do not have english writing on them. Let us know how it goes!

This is a totally different recipe as my simple green tea salad. This is so special and I suppose expensive with all the rare ingredients. I might try this kind of mixing. Thanks a lot for sharing. :-)

More about Burmese Lahphet Thoke here - http://en.wikipedia.org/wiki/Lahpet

Hey just wanted to give you a quick heads up.
The words in your post seem to be running off the screen in Opera.
I'm not sure if this is a format issue or something to do with browser
compatibility but I figured I'd post to let you know.

The design look great though! Hope you get the issue
fixed soon. Thanks

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