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Tea Leaf Salad (Lahpet Thohk)
Tea Leaf Salad (Lahpet Thohk)
Burmese
Small plate
30 mins
Vegetables/vegetarian
Easy
Serves
4—6

For a restaurant named after Myanmar’s national dish, it’s only right that Hackney’s Laphet serve their own delicious spin on this pickled tea leaf salad. As pickled tea leaves can be tricky to track down in the UK, Lahpet are helpfully selling their own through their online shop, so you can try this completely unique flavour at home. This dish is also sold as a recipe kit.

Recipe courtesy of
Ingredients
  • 4 medium-sized tomatoes or a large punnet of cherry tomatoes
  • 350g white cabbage (approx. ½ a medium-sized cabbage)
  • 2 large garlic cloves
  • 2—3 green or red birds eye chillies (depending on your taste)
  • 180g pickled tea
  • 180g double fried assorted beans
  • 15g dried shrimps

Dressing

  • 60ml good quality peanut oil (available from most Asian supermarkets)
  • 15ml fish sauce (Squid brand is best)
  • ½ lime

To Garnish

  • Toasted sesame seeds
Method
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Method
  1. To begin, slice the tomatoes. Cut out and discard the cabbage stem and finely shred the leaves (the finer the better). Peel and finely slice the garlic.
  2. Finely slice the chillies, discarding the seeds to adjust heat if needed.
  3. Add all of the sliced and shredded ingredients to a large mixing bowl with the pickled tea, the assorted fried beans, and the dried shrimps.
  4. Dress with the peanut oil, fish sauce, and lime juice and mix well.
  5. Serve in heaped portions and garnish with a good sprinkle of toasted sesame seeds.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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