Low-carb Adaptiation of Burma Superstar's Tea Leaf Salad
A low-carb Burmese Tea Leaf Salad, adapted from the Burma Superstar recipe.
Ingredients
Nut Mix (original)
- 100 g peanuts, roasted & salted
- 100 g sunflower seeds, roasted & salted
- 100 g sesame seeds, roasted & salted
- 100 g pumkin seeds, roasted & salted
- 40 g fried garlic
Nut Mix (my favorite variation)
- 200 g mixed sprouted seeds
- 100 g macadamia nuts, chopped
- 100 g peanuts, roasted & salted
- 40 g fried garlic
Salad
- 130 g nut mix
- 0.5 tsp red pepper flake
- 100 g hearts of romaine lettuce, chopped thin
- 85 g fermented tea leaves (I use a brand from my local supermarket, but the linked brand is good too)
- 0.25 tsp shrimp powder (optional)
- 1 tbsp lemon juice
- 1 tsp fish sauce (Red Boat is the only brand I've found that doesn't have added sugar; tastes good too)
- flaky sea salt to taste
Instructions
- Mix together nuts and garlic. This can be done in a large batch and stored for use for multiple salads or other dishes.
- Combine all ingredients except for salt in a medium bowl and let sit for 5-10 min. This mellows the flavor of the garlic chips.
- Add salt right and serve (if you add salt too early, it will dissolve and you won’t get the crunchy texture).
Notes
Macros are heavily dependent on the type of nuts and tea leaves you use.
This recipe is extremely customizable. You can modify the seasonings or nut mix to whatever you like. I use whatever nuts I’m in the mood for and often swap out the red pepper and fish sauce for other spices. You can also tune the calories up or down by using more or less nuts.
A note on macros: A lot of tea leaf containers claim very high carb content (e.g. 16g per tbsp.). From testing my blood sugar, this is not correct. I only need an extra 0.5u of insulin when I eat this compared with my normal dinner (300g meat, 150g low-carb vegetable), which suggests the net carbs from the 85g of tea leaves can’t be more than ~5 g).
Tried this recipe?Let us know how it was in the comments