Laotian crispy rice salad!
The recipe I used is adapted from Cook Eat World
Ingredients:
Per 2 servings:
For the rice:
- 2 cups leftover Jasmine rice, refrigerated overnight
- 3 tablespoons Thai red curry paste
- 1 teaspoon ginger, minced
- 2 teaspoons minced garlic
- 1 shallot, minced
- 3-4 kaffir lime leaves, finely chopped
- 1 tablespoon fish sauce
- salt, to taste
- 1 egg
- 1 tablespoon corn starch
- 1/4 cup oil
For the salad dressing:
- 2 tablespoond fish sauce
- 1 tablespoon brown sugar
- sqeeze of lime juice
- 1 tablesoon rice vinegar
- 1 teaspoon minced garlic
- 1/2 tablespoon cilantro paste or handful of fresh cilantro
- chili flakes, to taste (optional)
- 1/4 cup boiling water
For the salad:
- 2 cups lettuce
- handful of chopped mint
- 1/3 cup Thai Basil, roughly chopped
- roasted peanuts, as garnish
- 2 scallions, chopped, as garnish
Instructions:
- In a mixing bowl, combine all the ingredients for the rice except the oil.
- Heat the oil on a large pan. Add the rice mixture and allow it to cook until crispy at the bottom.
- Flip the rice to cook the other side.
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Once rice is cooked, remove from heat and set aside.
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In another bowl, combine all the ingredients for the salad dressing. Add the lettuce and toss.
- Assemble the salad by adding the rest of the salad ingredients on top of the lettuce and the crispy rice on top of that.
- Garnish with peanuts and scallions. Enjoy!