Exotic Burmese Ngapi Salad
Dive into the vibrant, tangy world of Burmese cuisine with this exotic salad, featuring a unique blend of fermented fish paste and fresh, crunchy vegetables.
Preparation
Get these tasks done before you start cooking.
Preparing the Salad
- 1
Wash Vegetables
Wash all vegetables thoroughly under cold water.
- 2
Combine Vegetables
In a large bowl, combine cabbage, carrot, cucumber, and tomato.
- 3
Add Cilantro
Toss with fresh cilantro until well mixed.
Preparing the Dressing
- 1
Mix Base
In a small bowl, combine ngapi, lime juice, fish sauce, and sugar.
Tip: Use ngapi sparingly if you're unfamiliar with its strong flavor.
- 2
Add Chili
Stir in the chopped chili, adjusting the amount for desired spice level.
- 3
Ensure Smooth
Mix well until sugar is dissolved and the dressing is smooth.
Tip: Allow the salad to rest in the fridge for 10 minutes to meld flavors.
How to Make Exotic Burmese Ngapi Salad
Total time: 53 min · Yields 4 servings
- 1
Tossing the Salad
Pour the prepared dressing over the salad and gently mix until all ingredients are well-coated.
- 2
Final Garnish Addition
Sprinkle with peanuts, fried garlic, and sesame seeds just before serving.
- 3
Chilling
Allow the salad to sit in the fridge for 10 minutes for a well-blended flavor.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the fridge for up to 2 days; note that vegetables may lose some crunch over time.
Can I use a substitute for ngapi?
You can substitute with anchovy paste or shrimp paste but be aware that this will alter the taste.
Is it possible to prepare this dish ahead of time?
Yes, you can prep the vegetables and dressing separately a day before and combine them just before serving.
Can I make this salad vegan?
Use a vegan fish sauce alternative and omit the ngapi for a vegan-friendly version.
What can I use instead of peanuts as a garnish?
You can use toasted almonds or sunflower seeds for a nut-free option.
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