Ginger Salad (Jin Thoke)

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.