Let Thoke Sone

Description
Let Thoke Sone (Burmese Hand-Tossed Salad) is one of the more popular Burmese salads.



Ingredients
Main ingredients: For garnish:
 * 300 g pressed beancurd cakes, soaked
 * 200 g fresh egg noodles, blanched
 * 160 g cucumber, peeled and shredded
 * 150 g green papaya, shredded
 * 80 g transparent vermicelli, soaked 2 min. and boiled 3 min.
 * 80 g bean sprout, blanched
 * 75 g cooked rice
 * 20 g cabbage, shredded
 * 60 ml oil for deep-frying
 * 4 pieces small potatoes, peeled and cubed
 * 1 piece large red chili, finely chopped
 * 1 piece medium tomato, peeled and chopped
 * 4 tablespoons dried shrimps, soaked and blended to powdery fluff
 * 4 tablespoons roasted pea flour
 * 4 tablespoons fish sauce
 * 2 tablespoons tamarind pulp, soaked in 125 ml water
 * 2 tablespoons chili flakes
 * 2 tablespoons peanut oil
 * 1 teaspoon sugar syrup
 * 12 cloves garlic, finely sliced
 * 3 pieces vird's-eye chili
 * 1 piece medium onion, finely sliced
 * 1/2 cup coriander leaves

Directions
Boil potatoes. Drain beancurd cakes and cube. Heat oil in a wok and deep-fry beancurd over medium heat until golden brown. Set aside. Mix chili with cooked rice. For the garnishes: In a wok, fry onion and garlic until golden and crisp. Remove from heat and set aside. In a bowl, put chili flakes. Pour hot oil over chili flakes, saute and then set aside. In another bowl, strain tamarind water and add bird’s-eye chili and sugar syrup to tamarind water and set aside. When you’re ready to serve, arrange main ingredients on a large plate. Place the bowls of the garnishes around the plate. This recipe is eaten by taking small handfuls of the main ingredients, sprinkling them with a little bit of each of the garnishes and then mixing by hand.