Prep time: 20 minutes | Cooking time: 10 minutes | Total time: 30 minutes
Indulge in the delightful combination of paper-thin veggies, a shower of herbs, and a pile of fried crispy red curry rice, all drenched in a limey garlicky vinaigrette. This crispy rice salad is not just a dish; it’s an experience waiting to be savored. Here’s how I’ll guide you through crafting this culinary masterpiece with ease, guaranteed to leave your taste buds tingling and your cravings satisfied.
Ingredients
The Very Excellent Dressing
| Ingredient |
|---|
| a 1/2-inch knob of fresh ginger, or ginger paste |
| 1 clove garlic |
| 1/4 cup fish sauce |
| 1/4 cup + 2 tablespoons avocado oil |
| 1/4 cup lime juice (3-4 small limes) |
| 2 tablespoons brown sugar |
| 1/2 tablespoon chili crisp (adjust for spiciness) |
Crispy Rice Salad
| Ingredient | Remark |
|---|---|
| 2 cups cooked jasmine rice | |
| 2 tablespoons avocado oil | |
| 2 teaspoons red curry paste | |
| 2 teaspoons cornstarch (optional) | |
| Half an English cucumber | thinly sliced |
| 1 shallot | thinly sliced or minced |
| 1 bunch cilantro | roughly chopped |
| 1 bunch mint | roughly chopped or torn |
| 1/2 cup chopped peanuts | |
| Chili crisp to taste |
Instructions
1. Dressing:
- Blend all dressing ingredients until smooth and flavorful.
2. Crispy Rice:
- In a bowl, mix rice with oil and red curry paste.
- If the rice doesn’t stick together, add cornstarch and mix again.
- Shape into loose chunks and air fry at 400°F for 7-9 minutes until golden and crisp.
3. Assemble:
- Break crispy rice into delightful chunks.
- Toss with dressing and desired veggies.
- Garnish with peanuts and chili crisp for an extra kick.
How to Serve
Serve the crispy rice salad fresh, allowing its vibrant flavors to tantalize your taste buds with every bite.
Nutritional Information
Per serving:
- Calories: 420
- Fat: 25g
- Carbohydrates: 40g
- Protein: 9g
Enjoy your crispy rice salad adventure! Bon appétit!
