(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.