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Pei Daunt Shay Thoke
 
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(Myanmar-Style Long Bean Salad)

This recipe is based on one in Ma Thanegi's book An Introduction to Myanmar Cuisine. Bring a pot of salted water to a boil. Add 1/2 lb. long beans cut thinly lengthwise on the bias into 2" pieces; cook until crisp-tender, about 1 minute. Drain long beans; rinse under cold running water; set aside. Heat 1 1/2 cups peanut oil in a small pot over medium heat until temperature reaches 325° on a deep-fry thermometer. Add 2 very thinly sliced shallots and fry, stirring, until golden, 3–4 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate. Reserve the frying oil. In a medium bowl, toss together the long beans, 2 tbsp. finely chopped roasted peanuts, 4 1/2 tsp. fish sauce, 1 tbsp. fresh lime juice, 2 tsp. sugar, and 1 tbsp. of the frying oil (reserve remaining oil for another use). Season the salad with salt to taste. Sprinkle shallots on top of the salad just before serving. Serves 2–4.

 
This recipe was first published in Saveur in Issue #100
 
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