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Burmese Tomato Salad with Shallots and Peanuts
Burmese tomato salad is a bold, bright toss of complementary colors and shapes with lively, vibrant flavors to match its appearance. Its tastes are sweet, salty, tangy, nutty, herbal and spicy—and the dish is a fantastic way to use garden-ripe tomatoes. Our version of the salad is an adaptation of a recipe from “The Rangoon Sisters” by London-based supper-club hosts and authors Amy Chung and Emily Chung. In numerous Burmese dishes, toasted chickpea flour brings its unique earthy, nutty flavor and adds some starchiness; it’s optional in our salad, but it lends a little richness while also helping to tie the elements together. If you wish to include it, toast the flour in a small, dry skillet over medium, stirring, until browned and fragrant, about two minutes, then transfer to a small bowl and cool. We use a mix of round tomatoes and cherry (or grape) tomatoes for varied shapes and textures.
medium shallots, peeled and thinly sliced into rounds, divided
cup grapeseed or other neutral oil
01Fill a small bowl with ice water and stir in half the sliced shallots; set aside until ready to use. In a small saucepan over medium-high, combine the oil and remaining shallots. Cook, stirring occasionally and reducing the heat as the shallots begin to color, until light golden brown, 7 to 10 minutes. Drain in a fine-mesh sieve set over a small heatproof bowl. Transfer the fried shallots to a paper towel-lined plate; they will crisp as they cool. Discard the oil or reserve for another use.
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