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Sekai Gohan
Khauk swè thoke: Myanmar Egg Noodle Salad with Shrimp Floss, Garlic Oil and Tamarind (ခေါက်ဆွဲသုပ်)
Ingredients
| Ingredient | Amount | Role |
|---|---|---|
| Flat thin egg noodles | 500 g | The body of the salad; blanched, refreshed and drained |
| Asian red eschalots (red shallots) | 2 | Thinly sliced, soaked in water for 10 minutes, then drained |
| Dried shrimp floss (made from the dried shrimp below) | 2 tbsp | Savory depth mixed through the noodles |
| Plain ready-to-eat roasted chickpea flour (besan) | 1 tbsp | Mixed into the salad; must be labeled ready to eat |
| Roasted peanuts, finely crushed | 2 tbsp | Mixed into the salad |
| Cabbage, thinly shredded | 2 cups | Fresh crunch |
| Fish sauce | to taste | Final salt |
| Roasted peanuts, chopped | as needed | To scatter on top |
| Chili oil | as needed | To drizzle on top |
| Lime rounds | as needed | To serve alongside |
| Peanut oil (garlic oil) | 250 ml (1 cup) | Garlic oil batch; 80 ml of it goes into the salad |
| Ground turmeric (garlic oil) | a pinch | Color and aroma for the oil |
| Garlic (garlic oil) | 10 cloves, thinly sliced | Cooked golden in the oil |
| Chilli sauce (tamarind sauce) | 2 tbsp | Heat and body for the sauce |
| Caster sugar (tamarind sauce) | 2 tsp | Balances the sourness |
| Tamarind pulp concentrate (tamarind sauce) | 100 g (⅓ cup) | The sour base of the dressing |
| Warm water (tamarind sauce) | 80 ml | Loosens the sauce until runny |
| Dried shrimp (shrimp floss) | 120 g | Soaked, dried and ground into floss |
| Boiling water (shrimp floss) | 250 ml | For soaking the dried shrimp |
| Water | as needed | For soaking the shallots and refreshing the noodles |
Steps
1Soak the dried shrimp
Put 4 oz (120 g) dried shrimp in a heat-safe bowl, pour 1 cups (250 ml) boiling water over them so they are covered, and leave them to stand for 30 minutes.
2Drain and dry the shrimp in a pan
Drain the shrimp. Cook them in a dry pan over medium-high heat, stirring, for about 8 minutes or until dry.
3Cool completely, then grind into floss
Let the shrimp cool completely, then grind them into fine floss in a spice grinder or small food processor. This makes about 1 cup. Set aside 2 tablespoons for the salad.
4Cook the garlic in turmeric oil
Heat 1 cups (250 ml) peanut oil in a pan over medium heat until hot. Stir in a pinch of ground turmeric, add the 10 thinly sliced garlic cloves, and cook, stirring, for about 2 minutes or until golden.
5Reserve the garlic and cool the oil
Lift out the garlic and set it aside. Take the oil off the heat and let it cool. Combine the cooled oil and the reserved garlic in a clean bowl to use right away, and measure out ¼ cup (80 ml) of the oil for the salad.
6Make the tamarind sauce
In a jug, stir together 2 tablespoons chilli sauce, 2 teaspoons caster sugar, 100 g (⅓ cup) tamarind pulp concentrate and 80 ml warm water until it forms a runny sauce.
7Soak the shallots
Thinly slice the 2 Asian red eschalots, soak them in water for 10 minutes, then drain.
8Blanch, refresh and drain the noodles
Blanch the 1 lb (500 g) flat thin egg noodles, following the package directions for cooking time. Refresh them in cold water and drain well.
9Mix everything by hand
Wash the cabbage and shred it thinly if you have not already. Put the drained shallots and noodles in a large bowl. Add 2 tablespoons shrimp floss, 1 tablespoon ready-to-eat roasted chickpea flour, 2 tablespoons finely crushed roasted peanuts, 80 ml garlic oil, all of the tamarind sauce and 2 cups shredded cabbage. With clean hands, mix until the noodles are evenly coated.
10Season with fish sauce
Add fish sauce a little at a time, tasting as you go, until the salt is right.
11Scatter the peanuts
Scatter chopped roasted peanuts over the salad.
12Drizzle chili oil and serve with lime
Set lime rounds beside the salad, drizzle chili oil over the top, and serve.