Lahpet Thoke

Method

Rinse the fermented tea leaves under cool water and gently squeeze to remove excess moisture, then coarsely chop them. Heat the oil in a wok or large frying pan and briefly fry the minced garlic and fresh chillies for about 30 seconds until fragrant. Add the chopped tea leaves to the pan and stir-fry gently for 2-3 minutes, being careful not to break them up too much. Transfer the warm tea leaves to a large mixing bowl and toss with the shredded cabbage, roasted peanuts, sesame seeds, dried shrimp, tomato, and crispy fried shallots. In a small bowl, whisk together the lime juice, fish sauce, and salt, then pour over the salad and toss thoroughly to combine. Serve immediately at room temperature, allowing the flavours to meld together.