We ate this nearly daily in Burma/Myanmar. I am still searching for the recipes for the fabu avocado salad and the hot Shan Tofu made with chickpea tofu th
Ingredients
1/2 cup unsalted peanuts, nicely toasted
2 small dried red chilies, toasted with the peanuts then seeded and set aside (alternately use a fresh chile or some sambal olek)
1/2 – 1 Tbsp sugar
2 Tbsp lime/lemon juice
2 small shots fish sauce
4 ripe tomatoes, sliced
coriander to garnish
In a mortar and pestle or with the side of a large knife crush a handful of the peanuts quite well.
Break up the chilies and add to the peanuts along with the rest of the liquid ingredients.
Stir well to make sure the sugar is dissolved, then add more of whatever seasoning you think you need.
Sprinkle on top of the cut up tomatoes (this also works on cucumbers and red onions, blanched green beans, etc…).
Add some fresh chopped coriander and the rest of the peanuts lightly crushed.