Warm Jasmine Rice Salad With Shrimp and Herbs |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This recipe courtesy of a restaurant called Big Bowl, which is a casual pan-Asian type of bistro where customers eat savory dishes with noodles or rice. Ingredients:
1 cup just- cooked jasmine rice |
2 tablespoons julienned fresh red fresno chiles (or other chile) |
2 tablespoons ground dried shrimp |
2 tablespoons ground golden peanuts |
1/3 cup finely julienned cucumber |
1/4 cup fresh cilantro leaves |
6 mint leaves, julienned |
2 tablespoons fresh lime juice |
2 tablespoons fish sauce |
1 teaspoon sesame oil |
1 tablespoon fine peanut oil |
1 1/2 teaspoons sugar |
1/2 teaspoon fresh ground black pepper |
6 -8 medium shrimp or 6 -8 large shrimp, butterflied and poached until just done |
mixed greens |
Directions:
1. When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
2. Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice.
3. Toss in the black pepper and shrimp.
4. Serve on a bed of greens.
5. **Cook time does not include poaching the shrimp or cooking the rice and letting it sit for 10-20 minutes.
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