Lahpet Thoke

Instructions

1. 1 If using whole fermented tea leaves, drain them well and chop finely. If using prepared lahpet from a jar, drain off the excess oil and transfer the leaves to a large mixing bowl as the base ingredient for this iconic Burmese salad.
2. 2 Prepare all the crunchy toppings: fry the sliced garlic in oil until golden and crisp, toast the sesame seeds in a dry pan until fragrant, and ensure the peanuts, dried shrimp, and fried split peas are all measured and ready for assembly.
3. 3 Add the diced tomato, sliced green chillies, fried garlic, roasted peanuts, toasted sesame seeds, dried shrimp, and fried split peas to the bowl with the fermented tea leaves. Each ingredient contributes a distinct texture and flavour to the salad.
4. 4 Drizzle the vegetable oil, fish sauce, and lime juice over the assembled ingredients. The dressing should be light but punchy, with the lime cutting through the earthiness of the tea leaves and the fish sauce providing savoury depth.
5. 5 Toss everything together thoroughly with your hands or two large spoons, ensuring the fermented tea leaves coat all the crunchy ingredients evenly. The oil should glisten on every component and the lime juice should be distributed throughout the mixture.
6. 6 Serve the tea leaf salad immediately on a flat plate or in a shallow bowl to showcase all the colourful toppings. This dish is traditionally eaten as a snack or appetizer in Myanmar, often accompanied by green tea and lively conversation.