Gin Thoke

　　This salad is pungent, crunchy, intriguing, and addictive. Although served as a dessert in Myanmar, it is also a great accompaniment to grilled fish, chicken, or steak.

Ingredients

　　2 tablespoons bottled kizami shoga (red pickled ginger)*

　　3 tablespoons yellow split peas, fried

　　2 large shallots, sliced lengthwise and fried (4 ounces)

　　2 large garlic cloves, thinly sliced and fried

　　1 tablespoon sesame seeds, toasted

　　1 tablespoon salted roasted peanuts, finely chopped

　　1 tablespoon dried shrimp, chopped if larger than 1/2 inch long

　　1/2 teaspoon minced seeded fresh green Thai or serrano chile, or to taste

　　2 tablespoons peanut oil

　　1 tablespoon fresh lime juice

　　1 tablespoon Asian fish sauce

　　Garnish: fresh cilantro leaves and lime wedges

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