Shan Tomato Salad Recipe

This Shan tomato salad recipe with shallots, sesame and coriander will make you a sweet, salty, juicy tomato salad textured with crunchy purple onions, sesame seeds and crispy fried shallots and garlic, sesame seeds and onions, and fragrant with fresh coriander. Hailing from the Shan State in northeastern Myanmar, it’s mostly made with green tomatoes, but you can use red tomatoes, and it’s typically eaten as a refreshing accompaniment to rich oily curries but can also be enjoyed on its own with steamed rice.

Prep Time10

Cook Time5

Total Time15

Course: Dinner, Lunch, Salad

Cuisine: Burmese

Servings:

Calories: 187kcal

Author: Lara Dunston

Ingredients

300 g tomatoes green or red, sliced thickly
½ tsp sea salt
1 tbsp vegetable oil or peanut oil
2 tbsp white rice vinegar
2 tbsp fish sauce
2 cloves garlic finely diced
1 bird’s eye chilli finely sliced, deseeded
1 tsp sugar
1 small purple shallot diced
2 tsp white sesame seeds toasted
½ tsp black sesame seeds
1 tbsp roasted peanuts crushed
1 tbsp crispy fried shallots
1 tbsp crispy fried garlic
1 tbsp fresh coriander cilantro, smallest leaves

Metric - US Customary

Instructions

Lay the thick slices of tomato down on a serving plate and sprinkle with salt to bring out their flavour.
Make the dressing in a small measuring jug by mixing the vegetable oil or peanut oil, white rice vinegar, fish sauce, finely diced garlic and chilli, and sugar, stirring vigorously until the sugar is completely dissolved. Taste, and add salt if needed, but keep in mind you’ve salted the tomatoes; you can always add salt after serving.
Pour the dressing over the tomatoes, then sprinkle on the diced purple shallot, sesame seeds, crushed peanuts, crispy fried shallots, crispy fried garlic, and fresh coriander.
Serve with additional garnishes if you’re dining with guests, so they can add more texture and flavour if they wish.

Nutrition