This recipe is based on one in Ma Thanegi’s book An Introduction to Myanmar Cuisine.

Yield: serves 2-4


  • 1⁄2 lb. long beans cut thinly lengthwise on the bias into 2″ pieces
  • 1 1⁄2 cups peanut oil
  • 2 shallots, very thinly sliced
  • 2 tbsp. finely chopped roasted peanuts
  • 4 1⁄2 tsp. fish sauce
  • 1 tbsp. fresh lime juice
  • 2 tsp. sugar
  • Salt


  1. Bring a pot of salted water to a boil. Add long beans, cook until crisp-tender, about 1 minute. Drain long beans; rinse under cold running water; set aside.
  2. Heat oil in a small pot over medium heat until temperature reaches 325° on a deep-fry thermometer. Add 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.
  3. In a medium bowl, toss together the long beans, peanuts, fish sauce, lime juice, 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.