April 27, 2018
Salads, Vegetables, Asian,
Thai, Refrigerator, Stove Top, Oil more
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"Recipe source: Saveur (April/May 2003)"
In as glass or ceramic bowl toss the ginger and 1 teaspoon salt together; cover with plastic wrap and refrigerate for 24 hours, stirring every 8 hours. Rinse ginger, drain well, and put into a clean glass or ceramic bowl. Add lime juice and mix with your fingers until ginger is well coated. Cover with plastic wrap and refrigerate for 24 hours, stirring every 8 hours. Soak peas in a small bowl of water for 8 hours.
Drain ginger, then slice into long strips. Put ginger into a clean glass or ceramic bowl and set aside. Drain peas, throughly dry with paper towels and set aside.
Heat oil in a wok over medium heat. Add shallow and fry, stirring constantly with a slotted spoon, until lightly golden and crisp (6-8 minutes). Transfer shallots with slotted spoon to paper towels to drain. Fry garlic in the hot oil, stirring constantly, until just beginning to turn golden around the edges (1-2 minutes), then transfer to paper towels to drain. Fry peas in the hot oil, stirring constantly, until golden (4-5 minutes), then transfer to paper towels to drain, setting wok with oil aside. Set shallots, ginger, and peas aside separately to cool completely.
Add fish sauce, peanuts, sesame seeds, and fresh chiles to bowl with ginger. Add fried shallots, garlic and peas and 2 teaspoons of the frying oil, season with salt, and toss. Adjust seasoning.
Serve at room temperature.
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