Crispy Rice Salad with Chilli Lime Dressing
Got some leftover rice? Add a few zingy and fresh ingredients for an exceptionally moreish salad you’ll be revisiting all summer long.
Ingredients
For the chilli lime dressing:
Juice and zest of 2 limes
2 Tbsp fish sauce
2 green chillies, finely chopped
2 tsp palm or brown sugar
For the salad
1 shallot
½ green papaya or mango
1 cucumber
A small handful of Vietnamese mint or Thai basil
¼ cup roasted peanuts
2 cups precooked and chilled rice (ideally do this the day before)
2 Tbsp green chilli coriander marinade (or use 2 tsp of storebought green curry paste)
2 Tbsp rice flour
¼ tsp sugar
2 -3 Tbsp vegetable oil
Method
For the chilli lime dressing:
Combine all the ingredients and set aside.
For the salad
Thinly slice the shallot and put into iced water for 10 minutes. Peel and seed the papaya and slice thinly. Half, deseed, and slice the cucumber.
Put the rice in a bowl with the green chilli coriander marinade, rice flour, and sugar. Mix with your hands until well combined.
Heat a nonstick frying pan with the oil and add the rice into the pan. Fry for 10 minutes, turning the rice every so often until golden and crisp.
Try and leave the rice in small clumps. Set aside.
When ready to serve, put the rice into a large bowl.
Drain and pat dry the shallots and add to the bowl along with the papaya, cucumber, herbs, and peanuts. Toss with the dressing and eat immediately.