|Burmese Tea Leaves Salad|
Ingredients: (makes 2 servings)
3 oz. pickled tea leaves, pounded with
- 2 tsp. dried shrimp powder with chili (hot)
- 2 tsp. dark sesame oil
- 1 green chili, diced
- 2 cloves garlic, peeled
- 1/2 tsp. salt, or to taste
- Prepare pounded pickled tea leaves.
- In a large bowl, layer salad ingredients, crispy accompaniments, sauces, pounded pickled tea leaves and mix well by hand.
- Top with garnishes and serve.