Recipe Ingredient
- 3 cloves garlic, sliced thinly
- 1 tablespoon oil
- 300g tiger prawns, poached and shelled
- 1 teaspoon reserved garlic oil
- 1 medium-size onion, halved and sliced thinly
- 1/2 carrot (60g), julienned
- 1 slightly green tomato, sliced
- 2 tablespoons channa dhal, soaked for 4 hours, drained and dry roasted till crisp
- 1 tablespoon channa dhal flour, dry roasted
- 3-4 tender young lime leaves, sliced finely
- Dressing:
- 1 teaspoon garlic oil
- 1 teaspoon chilli oil
- 1 tablespoon fish sauce
- 1 tablespoon plum sauce
- Garnish:
- Reserved garlic crisps
- Coriander leaves
- *In Myanmar, food is often flavoured with the young, tender leaves of the lime (limau nipis) tree, instead of kaffir lime leaves.
Instructions
- Deep fry the garlic slices in oil over a low flame until crisp and lightly browned. Set aside the oil; reserve the garlic crisps.
- Season prawns with the garlic oil and sprinkling of salt. Set aside.
- In a mixing bowl, combine the onion, carrot, tomato, channa dhal, channa dhal flour and young lime leaves.
- Toss with the dressing, using fingers to work the bean flour into the salad.
- Toss with prawns and place on serving plate.
- Garnish with garlic crisps and coriander leaves.
