Burmese fermented tea leaf salad (Lahpet thoke)

1. Rinse the fermented tea leaves (lahpet), squeeze dry and chop finely.

2. Thinly slice the garlic and fry gently in the oil until golden and crisp; lift out and keep the oil.

3. Toast the peanuts and sesame in a dry pan; soak the dried shrimp in hot water for 5 minutes, drain and chop coarsely.

4. Shred the cabbage very finely, dice the tomatoes and slice the chillies.

5. In a bowl toss the tea leaves with 2 tablespoons of the garlic oil, the fish sauce, lime juice and salt; mix in the cabbage, tomatoes and chillies.

6. Just before serving scatter over the crispy garlic, peanuts, sesame and shrimp and mix at the table.

Tip: Myanmar's national "edible drink": tea is not only drunk but eaten – lahpet is a symbol of hospitality. If you can't find fermented tea leaves, soak green tea leaves in hot water, squeeze them and marinate for a day with lime juice and fish sauce.