Tender greens salad with crispy fried shallots from Burma: Rivers of Flavor by Naomi Duguid

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Accompaniments: Easy coriander-tomato omelet; Aromatic chicken from the Shan hills (Khua haeng)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for greens suggestions.

  • TrishaCP on May 24, 2018

    This was amazing- even without the shrimp paste. Pungent, savory, salty, bitter- just a great dish. I would definitely serve with rice or another mild grain/starch, since it is very flavorful. (I used quinoa, which actually went really well with this dish.) I used hon tsai tai as the green.

  • Delys77 on June 10, 2013

    Pg. 49 I used Bok Choy as there was no baby bok choy and it was still very good. I loved the balance of the dish and would definitely repeat. The chick pea flour was fine in this.

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