Crispy Rice Salad with Cucumbers and Herbs
Ingredients
- a 1/2-inch k fresh ginger nob of , or a spoonful of ginger paste (note 1)
- 1 garlic clove
- 1/4 1/4 fish sauce
- 1/42 1/42 avocado oil + , or another neutral oil
- 1/4 1/4 lime juice (3-4 small limes)
- 2 tablespoons 2 tablespoons brown sugar
- 1/2 tablespoon 1/2 tablespoon chili crisp (more for spicier)
- 2 2 cooked jasmine rice (note 2)
- 2 tablespoons 2 tablespoons avocado oil
- 2 teaspoons 2 teaspoons red curry paste
- 2 teaspoons 2 teaspoons cornstarch (optional)
- half an1 cup 1 cup English cucumber , thinly sliced (about 1 cup)
- 11/4 cup 1/4 cup shallot , thinly sliced or minced (about 1/4 cup)
- 11/2 cup 1/2 cup cilantro bunch , roughly chopped (about 1/2 cup)
- 11/4 cup 1/4 cup mint bunch , roughly chopped or torn (about 1/4 cup)
- 1/2 peanuts chopped
- chili crisp to taste
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Instructions
- Dressing: Blitz everything up in a blender or food processor to make this SUPER yummy, punchy sauce.
- Crispy Rice: Toss the rice in a bowl with the oil and curry paste. If it’s not sticking together when you squeeze it, add the cornstarch and get your hands wet to mix it again (this happens if the rice is pre-cooked or several days old). Squeeze it into loose, squishy chunks and transfer to the air fryer in a single layer. Air fry at 400 for 7-9 minutes, until golden and crisped. (See Note 3 for alternative methods – I find the air fryer to be fastest and most convenient!)
- You’re Done! Yum! Break the crispy rice apart into little golden, delightful chunks. Toss with about half of the dressing and however many veggies you want. Garnish it with some peanuts and chili crisp if you want. I mean, honestly. Wow. This is so good.
Source
Original recipe: View Original
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