A vibrant salad of shredded fresh ginger tossed with toasted chickpea flour, sesame seeds, fried garlic, dried shrimp, and a bright lime dressing. This zesty dish cleanses the palate and aids digestion.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Peel fresh ginger and cut into very fine julienne strips, then soak briefly in salted water to mellow the heat.
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2
Toast chickpea flour and sesame seeds separately in a dry pan until fragrant and golden.
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3
Pound dried shrimp in a mortar until flaky and add to the ginger along with the toasted ingredients.
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4
Mix lime juice, fish sauce, oil, and chili flakes to create the dressing.
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5
Toss all ingredients together with the dressing until evenly combined.
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6
Serve on fresh cabbage leaves topped with extra fried garlic slices.
Did You Know?
Gin thoke is traditionally eaten after heavy meals as a digestive aid, and the combination of ginger and lime is believed in Burmese folk medicine to ease stomach discomfort.
Chef's Notes
Equipment Tips
- grater
- mixing bowl
- frying pan
The Story Behind Gin Thoke
Ginger salad exemplifies the Burmese thoke tradition of composed salads that combine raw and cooked elements with bold dressings. Ginger has been cultivated in Myanmar for millennia, and its use in salad form reflects the Burmese preference for bright, pungent flavors that enliven the palate. The addition of chickpea flour and sesame seeds provides substance while keeping the dish refreshingly light.
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