Burmese Tomato Salad with Shallots and Peanuts

Ingredients

• 4 medium shallots, peeled and thinly sliced into rounds, divided
• ¼ cup grapeseed or other neutral oil
• 1 ½ pounds firm, ripe tomatoes, stemmed, seeded and cut into ½-inch wedges
• 1 pint cherry or grape tomatoes, halved
• 3 tablespoons roasted peanuts, roughly chopped
• 2 serrano chilies, stemmed and sliced into thin rounds
• 2 teaspoons toasted chickpea flour (optional, see headnote)
• ¼ teaspoon red pepper flakes (optional)
• ½ cup lightly packed fresh cilantro
• 2 tablespoons fish sauce
• 1 teaspoon grated lime zest, plus 2 tablespoons lime juice
• Kosher salt and ground black pepper

Instructions

1. 1. Soak half the shallots in ice water. Fry the remaining shallots in the grapeseed or neutral oil until golden; drain and reserve the crisp shallots.
2. 2. Combine both tomatoes, peanuts, serranos, optional chickpea flour, optional pepper flakes, drained soaked shallots, cilantro, fish sauce, lime zest, lime juice and ¼ teaspoon salt. Toss, season with salt and black pepper, and top with fried shallots.