Eech Recipe
Burmese · Salad · 20 min total
Eech is a traditional Burmese fermented tea leaf salad, known for its bold umami flavor and crunchy texture. This simplified home version uses readily available ingredients to recreate the authentic taste.
20
min prep
min prep
4
servings
servings
210
kcal/serving
kcal/serving
Ingredients
- 1/2 cup fermented tea leaves (lahpet), rinsed and drained
- 1/4 cup peanut oil
- 2 tablespoons fried garlic slices
- 2 tablespoons fried yellow split peas (or roasted peanuts)
- 1 tablespoon toasted sesame seeds
- 1 tablespoon dried shrimp (optional), soaked and chopped
- 1/4 cup shredded cabbage
- 1/4 cup sliced tomatoes
- 1/4 cup sliced shallots
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 1/2 teaspoon chili flakes (adjust to taste)
- Salt to taste
Instructions
- In a large bowl, combine the fermented tea leaves, shredded cabbage, sliced tomatoes, and sliced shallots.
- Add the fried garlic slices, fried split peas, toasted sesame seeds, and dried shrimp (if using).
- Drizzle with lime juice and fish sauce, then sprinkle chili flakes and salt.
- Pour the peanut oil over the mixture and toss everything together thoroughly until well combined.
- Taste and adjust seasoning with more lime juice, fish sauce, or salt as needed.
- Serve immediately as a salad or side dish.
Tips
- For a vegetarian version, omit the dried shrimp and use soy sauce instead of fish sauce.
- Eech is best eaten fresh, but can be stored in the refrigerator for up to a day.
- Adjust the amount of tea leaves to your preference for stronger or milder flavor.
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