Tomato and crunchy peanut salad recipe
By Prudence Wade. Published 2020-11-18BOLD-Food
No sad salads here.
Ingredients:(Serves 4 as a side)50g unsalted roasted peanuts300g tomatoes, at room temperature, quartered1/2 green finger chilli, deseeded (optional) and finely sliced1tbsp dried shrimps (optional)1–2 raw shallots, peeled and thinly sliced3–5tbsp garlic oil (see instructions below)Juice of 1/2 lime2tsp fish sauce (omit to make vegetarian, then season with salt)Small handful of coriander leaves1tsp gram flour, sifted and evenly toasted in a dry frying panCrispy fried shallots, to garnishFor the garlic oil:3 bulbs of garlic, peeled400ml oil (vegetable, sunflower or peanut)1tsp turmeric powder
- For the garlic oil, separate the garlic cloves and slice them as thinly and evenly as you can. Make yourself comfortable, maybe sit yourself in front of some mindless television, as it will take time. It can also make your fingers feel a bit burny, so you might want to put on disposable gloves for this. Line a plate with a few sheets of kitchen paper. Heat the oil in a deep, medium saucepan or wok set over a medium-high heat. Do not leave the pan unattended. Have a heatproof strainer or sieve ready for fishing out the garlic pieces. Test the readiness of the oil by placing a piece of garlic in it; if it sizzles and comes to the surface within a few seconds, the oil is ready and you can add all the garlic at once, turning the heat down to low.
- Crush the peanuts using a pestle and mortar or pulse a few times in a food processor (to the size of the nubs you get in a shop-bought crunchy peanut butter).
- Place the tomatoes, chilli, crushed peanuts and remaining ingredients in a large bowl and mix. Ideally, do this with clean hands to fully combine all the ingredients.
- Taste and adjust the seasoning, adding more fish sauce or chilli if necessary. Transfer to a serving dish and garnish with the crispy shallots.
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