50g unsalted roasted peanuts
300g tomatoes, at room temperature, quartered
½ green finger chilli, deseeded (optional) and finely sliced
1 tbsp dried shrimps (optional)
1–2 raw shallots, peeled and thinly sliced
3–5 tbsp garlic oil (see page 202)
Juice of ½ lime
2 tsp fish sauce (omit to make vegetarian, then season with salt)
Small handful of coriander leaves
1 tsp gram flour, toasted
Crispy fried shallots, to garnish
This salad contrasts crunchy peanuts with vibrant fresh tomatoes. Use the best-quality tomatoes you can buy to get the most out of this dish. It is best made fresh on the day, and can be served as a side with one of our curries or just simply with some rice.
Crush the peanuts using a pestle and mortar or pulse a few times in a food processor (to the size of the nubs you get in a shopbought crunchy peanut butter).
Place the tomatoes, chilli, crushed peanuts and remaining ingredients in a large bowl and mix. Ideally, do this with clean hands to fully combine all the ingredients. Taste and adjust the seasoning, adding more fish sauce or chilli if necessary.
Transfer to a serving dish and garnish with the crispy shallots.
The Rangoon Sisters by Amy and Emily Chung (Ebury Press, £20) Photography by Martin Poole.