|2 tbsp||green tea|
|1-1/2 tbsp||fish sauce|
|2 tbsp||lemon juice|
|2 tbsp||soy sauce|
|1 tbsp||fresh ginger, shredded|
|1/4||jalapeno chili, seeded and minced|
|2||garlic cloves, thinly sliced, fried|
|2 tbsp||shredded coconut, toasted|
|3 tbsp||peanuts, toasted, chopped|
|1 tbsp||sesame seeds, toasted|
|1 cup||romaine lettuce, shredded|
|1/4 cup||tomato, chopped|
1. In a small bowl, combine tea leaves, fish sauce, lemon juice, soy sauce, ginger, jalapeno and garlic. Allow mixture to stand for 15 to 20 minutes. 2. Mix in coconut, peanuts and sesame seeds. Toss romaine and tomato togeterh. 3. When you are ready to serve, combine all ingredients in a medium size bowl, toss, and arrange on two plates. 4. Serve with lemon wedges on the side. From: Tea. Essence of the Leaf by Sara Slavin and Karl Petzke, Chronicle Books, 1998.
Source: Tea. Essence of the Leaf by Sara Slavin and Karl Petzke, Chronicle Books, 1998.