Serves 2

GF, DF, VEGO, VO, SF, RSF

I have been seeing this salad pop up so much lately all over socials and I had to give it a try! This is the PPF spin on the viral Crispy Rice Salad Nam Khao. Traditionally, cooked rice is mixed with aromatics and egg, then formed into balls and deep fried to create a crispy exterior and soft interior. Once cooled down, the balls are pulled apart into small pieces and served like a salad with fermented sausage, aromatic sauce, fresh herbs and peanuts.

In our version rice is mixed with aromatics and baked in the oven or air fryer to achieve that crispy finish, and served in a salad with crispy chicken, a spicy satay sauce and fresh herbs. It’s incredibly easy to put together and perfect for the warmer weather! You can choose to use store bought curry paste for the convenience, or make your own from scratch (it’s so easy to do, and either way you’re going to the shops to get ingredients so you may as well make your own!).

The for Dressing:

1 lime zest and juice

1 tbsp soy sauce or tamari 

1 tsp sugar

1 tbsp fish sauce

1 tbsp rice wine or chinese vinegar

1 tsp cumin

1 tbsp coconut cream

1-2 garlic cloves, minced (use less for a more subtle flavour)

½ tsp salt (I used lemon salt but any salt will work)

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For the Rice:

250g cooked jasmine rice at room temperature (buy pre cooked rice from the supermarket!)

2 tbsp yellow curry paste

1 tbsp neutral oil

Pinch of salt to season

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For the Salad:

1 lebanese cucumber, chopped

⅓ cup edamame beans, thawed

2 spring onions, green tops only finely sliced

½ bunch mint leaves, roughly chopped or torn

½ bunch coriander leaves, roughly chopped or torn

1 tbsp lime juice

½ avocado, diced

2 tbsp roasted peanuts, roughly chopped reserving some for garnish

1 tbsp toasted coconut flakes, reserve some for garnish

1 tsp sesame oil

1. Preheat the oven to 200℃, and line a flat roasting tray with baking paper and set aside. 
2. To make the crispy rice combine the cooked rice, curry paste and oil in a bowl and stir to combine. Spread evenly onto your prepared baking tray and bake for 20 minutes or until dark in colour and crispy, stirring halfway. Season with salt and leave to cool slightly.
3. To make the dressing, combine all of the ingredients except the oil into a bowl. Slowly add in the oil, whisking continuously to emulsify into the dressing. Taste and season as desired.
4. To assemble, combine all of the salad ingredients, crispy rice, dressing and stir to combine. Top with extra toasted coconut flakes and peanuts and enjoy straight away! 

For other spring recipe's from Chloe check out Smacked Cucumber Salad with Whipped Tofu

or Herby Meatballs with Pickle Rice and Kaffir Lime Yoghurt

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