Crispy Rice Salad
You may remember that I posted a Crispy Rice Satay Salad a few months back which you guys went crazy for (and for good reason)! This time, I've added a fresh, Thai inspired spin which takes inspiration from the dish Nam Khao, an iconic Lao and Thai-style salad made with crispy rice and punchy seasonings. Crispy Rice has been seriously popular on social media recently, and it's a trend I can definitely get behind. The golden, crispy rice adds the most addictive and satisfying crunch to each bite.
Ingredients
Crispy Rice:
- 2 cups cooked rice
- 2 tbsp Thai red curry paste
- 1.5 tbsp oil
Salad:
- 1 cucumber smashed and chopped
- 1.5 avocados chopped
- 5 spring onions chopped
- Handful fresh coriander chopped
- Handful fresh mint chopped
- 1/3 cup crispy fried shallots
- 2 chillis deseeded and chopped finely
- 1/2 cup cashews or peanuts toasted and chopped
Dressing:
- 3 tbsp dark soy sauce
- 2 cloves garlic minced
- 1 tbsp sesame seeds
- 2 limes juiced
- 1.5 tbsp sugar
- 1/3 cup water
Instructions
- To make the crispy rice, preheat the oven to 200C and line a baking tray with baking paper.
- Add the cooked rice to a large bowl along with the curry paste and oil and mix well. Spread over the baking tray evenly, in one layer, and place in the oven to bake for 25-35 minutes (stirring half-way through) until golden. Remove and leave to cool, it will crisp up as it cools.
- Make the dressing by adding all of the ingredients to a jar or bowl and shake or stir until well combined - taste test and add any more ingredients to your preference.
- Add all of the salad ingredients to a large serving bowl along with the cooled crispy rice, pour over the dressing and toss to combine. Enjoy straight away!