Crisp Fried Burmese Tea Leaf Salad with Roasted Peanuts
A crunchy and savory Burmese tea leaf salad combining fermented tea leaves, roasted peanuts, and crispy fried garlic for a bold flavor experience. This asian-inspired salads ready in about 20 minutes pairs fermented tea leaves (laphet), roughly chopped roasted peanuts, fried garlic into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/3 cup fermented tea leaves (laphet)
- 1/2 cup, roughly chopped roasted peanuts
- 1/4 cup fried garlic
- 1 medium, diced tomato
- 1/2 cup, blanched and chopped green beans
- 2 tbsp, toasted sesame seeds
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 2 tbsp vegetable oil
- 2 tbsp, chopped fresh cilantro
- 2 tbsp, thinly sliced shallots
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large mixing bowl, combine 1/3 cup fermented tea leaves (laphet), 1/2 cup roughly chopped roasted peanuts, and 1/4 cup fried garlic. Add 1 medium diced tomato and 1/2 cup blanched, chopped green beans.
- Step 2: Toast 2 tbsp sesame seeds in a dry pan over medium heat for 2 minutes until fragrant and lightly golden. Add the toasted sesame seeds to the salad.
- Step 3: In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp fish sauce, and 2 tbsp vegetable oil until emulsified. Pour this dressing over the salad ingredients.
- Step 4: Add 2 tbsp chopped fresh cilantro and 2 tbsp thinly sliced shallots. Toss everything gently but thoroughly until all ingredients are evenly coated and the salad is vibrant.
- Step 5: Serve immediately as a flavorful appetizer or side dish that highlights Burmese traditional flavors.
Frequently asked questions
How long does Crisp Fried Burmese Tea Leaf Salad with Roasted Peanuts take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crisp Fried Burmese Tea Leaf Salad with Roasted Peanuts?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fermented tea leaves (laphet) from drying out.
Can I substitute ingredients in Crisp Fried Burmese Tea Leaf Salad with Roasted Peanuts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crisp Fried Burmese Tea Leaf Salad with Roasted Peanuts for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crisp Fried Burmese Tea Leaf Salad with Roasted Peanuts?
Asian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
