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The Burmese are fond of well-seasoned cooked vegetable salads that have colorful garnishes ranging from simple fried onions to seafood. Other vegetables may be used as substitutes for those in this recipe, if desired. Serve as a dinner first course.
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| What You Need: |
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1 large onion, peeled and chopped
2 garlic cloves, crushed
¼ cup salad oil
1 teaspoon turmeric powder
½ teaspoon ground red pepper
1 tablespoon anchovy paste
Juice of 1 large lemon
Salt, pepper to taste
2 cups cut-up, cooked green beans
2 cups cut-up, cooked cauliflower
12 shelled, cooked, medium-sized shrimp
2 tablespoons chopped fresh mint or parsley
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| How To Cook: |
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1. Saute onion and garlic in oil in a small skillet until tender.
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2. Add turmeric and red pepper; cook 1 minute.
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3. Mix in anchovy paste and lemon juice. Season with salt and pepper.
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4. Cook 1 more minute.
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5. Place beans and cauliflower in a serving dish. Pour onion mixture over them.
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6. Top with shrimp, and sprinkle with mint or parsley.
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| Recipe Source: The complete international salad book |
