Ginger Salad (Jin Thoke)

4
Servings
2d
Prep Time
20m
Cook Time
2d 20m
Ready In

Recipe: #29431

April 27, 2018



"Recipe source: Saveur (April/May 2003)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (114.8 g)
  • Calories 442.6
  • Total Fat - 32.5 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 0.1 mg
  • Sodium - 25.1 mg
  • Total Carbohydrate - 36.4 g
  • Dietary Fiber - 7.7 g
  • Sugars - 14.5 g
  • Protein - 7.6 g
  • Calcium - 93.5 mg
  • Iron - 2.9 mg
  • Vitamin C - 25.6 mg
  • Thiamin - 0.2 mg

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve at room temperature.

Tips & Variations


No special items needed.

Tags : Salads

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