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Flavorful Burmese Tea Leaf Salad Lahpet Recipe with Crispy Toppings Made Easy

Burmese tea leaf salad - featured image
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A vibrant and crunchy Burmese tea leaf salad featuring fermented tea leaves, crispy garlic and shallots, peanuts, and toasted sesame seeds. This recipe offers a perfect balance of tangy, nutty, and savory flavors with satisfying textures.

Ingredients

Scale
  • 100g (3.5 oz) fermented tea leaves (Lahpet), drained and lightly pressed
  • ½ cup (70g) roasted unsalted peanuts
  • 2 tbsp toasted sesame seeds
  • 4 cloves garlic, thinly sliced and fried until golden and crispy
  • 2 medium shallots, thinly sliced and fried
  • 1 medium tomato, diced
  • 1–2 green chilies, finely chopped (optional)
  • Juice of 1 lime
  • 1 tbsp fish sauce (substitute with soy sauce or tamari for vegetarian/vegan)
  • 1 tsp light soy sauce
  • 2 tbsp neutral vegetable oil (for frying garlic and shallots)
  • A handful fresh cilantro or mint, chopped (optional)
  • ¼ cup roasted chickpea flour (optional)

Instructions

  1. Rinse the fermented tea leaves under cold water using a colander to remove excess salt and bitterness. Gently press out the water and let them drain well, about 5 minutes. Leaves should be moist but not dripping.
  2. Heat 2 tablespoons of oil in a skillet over medium heat. Fry the thinly sliced garlic until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
  3. Repeat the frying process with the shallots. Avoid burning by keeping the heat medium.
  4. In the same pan (wipe out excess oil), toast the sesame seeds over low heat until fragrant and lightly browned, about 2 minutes, stirring constantly. Set aside.
  5. If using, roast the chickpea flour in a dry pan over medium-low heat until golden brown and nutty, about 3-4 minutes, stirring continuously. Remove and let cool.
  6. In a large bowl, combine the prepared tea leaves, diced tomatoes, chopped green chilies, and fresh herbs. Add fish sauce, soy sauce, and lime juice. Toss gently but thoroughly to mix flavors. Adjust seasoning as needed.
  7. Sprinkle roasted peanuts, toasted sesame seeds, crispy garlic, fried shallots, and toasted chickpea flour over the salad. Gently fold them in to maintain texture balance.
  8. Give the salad one last gentle toss and transfer to a serving dish. Serve fresh at room temperature or slightly chilled.

Notes

Fry garlic and shallots on medium heat to avoid burning. Rinse and gently press tea leaves to mellow bitterness. Keep crunchy toppings separate until serving to maintain texture. Adjust chili heat to preference. For vegetarian/vegan, substitute fish sauce with soy sauce or tamari. Toast chickpea flour for extra crunch if desired.

Nutrition

Keywords: Burmese tea leaf salad, Lahpet, fermented tea leaves, crispy garlic, shallots, Burmese salad, Asian salad, vegetarian salad, gluten-free salad

Find it online: https://flurpchef.com/flavorful-burmese-tea-leaf-salad-lahpet-recipe-with-crispy-toppings-made-easy/