Summer Crispy Rice Salad

Name: Summer Crispy Rice Salad
Prep time: 25 h
Cook time: 10 h
Total time: 35 h
Cuisine: Asian
Ingredients: 2 cups cooked jasmine Rice; 2 tbsp Red curry paste; 2 tbsp Red curry paste; 2 tbsp vegan fish sauce; 2 tsp caster sugar; 1 tbsp cornstarch; 1/8 tsp White pepper; 1 garlic clove, finely minced; 1/2 small red onion very, fine diced; Oil, for frying; 2 stalks spring onion; 1/4 red onion, sliced; 1/3 cup fresh Coriander, roughly chopped; 1/3 cup fresh Mint, roughly chopped; 1/4 cup roasted Peanuts, crushed; 1/4 cup crispy shallots; Red Chilli, as desired; Cos Lettuce, leaves - to serve; 2 tbsp olive oil; 2 tbsp vegan fish sauce; 1.5 tbsp caster sugar, or to taste; 2 tbsp fresh lime juice; 1/2 tbsp rice vinegar; 1 chilli, optional; 1 clove Garlic, minced

3 steps

Prep:25hCook:10h

Inspired by Nam khao, a vibrant and refreshing Laotian salad. This is the perfect salad full of texture, flavour and freshness. Packed with herbs and goodness - make this one again and again!

Updated at: Wed, 22 Nov 2023 07:56:42 GMT

Ingredients

4 servings

Instructions

CRISPY RICE

Step 1

if your rice is still warm, spread loosely onto a plate and allow to cool for 20-30 minutes. Mix together the red curry paste, vegan fish sauce, sugar, cornstarch, white pepper, minced garlic and finely diced onion. Pour over rice and mix well to coat. Oil your hands slightly and form small balls or clumps of rice. Heat a few inches of oil to 190ºC and deep fry rice for 3-6 minutes until crispy. Clumps may stick together - that's okay! Drain on some paper towel and allow to cool for 15 minutes.

DRESSING

Step 2

Mix all dressing ingredients together in a small bowl and set aside.

SALAD ASSEMBLY

Step 3

Chop crispy rice up into smaller pieces. Place into a large bowl with all other salad ingredients. Dress with a little dressing and serve immediately so the rice stays crispy! Serve up on some lettuce leaves and garnish with extra shallots, peanuts and chilli.