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Burmese Tea Leaf Salad (Lahpet Thoke) served on a plate

Burmese Tea Leaf Salad (Lahpet Thoke)

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Burmese Tea Leaf Salad (Lahpet Thoke) combines fermented tea leaves with toasted nuts, fried chickpeas, and fresh cabbage for a unique crispy and bitter-sweet flavor. The garlic oil infusion unites these bold ingredients without making the salad soggy, creating an impressive yet easy-to-assemble dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Burmese
Ingredients Equipment Method Notes

Ingredients
  

  • fermented tea leaves Rinse lightly under cold water for 30 seconds to reduce saltiness
  • fried chickpeas Fry in ¼ inch neutral oil at 325°F until golden and crisp
  • toasted sesame seeds Toast over medium heat until light golden, stirring constantly
  • crushed peanuts Crush lightly into chunks with the back of a spoon for texture
  • dried shrimp Optional for umami depth; can be omitted or swapped with mushroom flakes
  • fresh cabbage Shred thinly and keep crisp
  • tomatoes Use sparingly to avoid excess liquid
  • garlic oil Infuse crushed garlic in neutral oil over low heat for 5 minutes, then strain
  • lime juice Add last to maintain crunch

Equipment

  • Mixing bowl Used to toss and combine salad ingredients
  • Dry skillet To toast sesame seeds
  • Frying pan For frying chickpeas in neutral oil

Method
 

  1. Toast sesame seeds over medium heat in a dry skillet for 3-4 minutes, stirring constantly until light golden and fragrant. Remove immediately from heat to prevent burning.
    toasted sesame seeds
  2. Fry chickpeas in ¼ inch neutral oil heated to 325°F for 4-5 minutes until crisp and golden. Drain on paper towels and season lightly with salt.
    fried chickpeas
  3. Simmer crushed garlic in neutral oil over low heat for 5 minutes to infuse flavor, then strain out solids. Let the oil cool to room temperature.
    garlic oil
  4. Rinse fermented tea leaves under cold water for 30 seconds to reduce excess salt. Drain well and pat dry. Lightly crush peanuts with the back of a spoon into chunks.
    fermented tea leaves, crushed peanuts
  5. In a large mixing bowl, toss shredded cabbage, tomatoes, fermented tea leaves, fried chickpeas, toasted sesame seeds, crushed peanuts, and dried shrimp. Add lime juice and garlic oil last, tossing gently to combine and serve immediately.
    fresh cabbage, tomatoes, fermented tea leaves, fried chickpeas, toasted sesame seeds, crushed peanuts, dried shrimp, lime juice, garlic oil

Notes

  • Add lime juice and garlic oil last to keep salad ingredients crisp and prevent sogginess.
  • Toast nuts until light golden, stirring constantly to avoid burning.
  • Fry chickpeas in small batches to maintain crunch and avoid soggy texture.

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