How to make Pennywort salad/ Burmese Pennywort Salad/ Easy pennywort salad/ မြင်းခွါရွက်သုပ်

pennywort leaves

🥗Healthier: arugula

💰Cheaper: spinach

Arugula provides a peppery flavor, while spinach is widely available.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative, while salt is a basic seasoning.

cooked shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, and canned tuna is budget-friendly.

toasted peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are lower in calories, while pumpkin seeds are often less expensive.

Wash pennywort leaves thoroughly and pat dry.

Toast peanuts in a dry skillet over medium heat until golden, about 3-4 minutes.

Chop cooked shrimp into bite-sized pieces.

In a large bowl, combine pennywort leaves, shrimp, and toasted peanuts.

Add lime juice, fish sauce, minced garlic, and chili flakes to the bowl.

Sprinkle in sugar and mix well to combine all ingredients.

Finely slice shallots and add them to the salad.

Chop cucumber and green onions, then add to the mixture.

Drizzle sesame oil over the salad and toss gently.

Season with salt and pepper to taste.

Garnish with fresh coriander leaves before serving.

Cooking Techniques

Spice Level:

Allergens