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10 January 2013,01:09 by
J.Sujatha

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RICE SALAD

The sky is the limit with this recipe.
Serves :
6

Preparation Time :
25 minutes

Cooking Time :
25 minutes

Preparation Method :

  • To make the dressing, put the measured water in a small pan with the shrimp paste, palm sugar, or light muscovado sugar, kaffir lime leaves, and sliced lemon grass.
  • Heat gently, stirring continuously, until the sugar dissolves.
  • Bring to the boiling point and simmer for 5 minutes. Strain into a bowl and set aside until cold.
  • Put the cooked rice in a large salad bowl and fluff up the grains with a fork.
  • Add the cored and diced Asian pear, dried shrimp, diced avocado, cucumber, lemon grass, and sweet chilli sauce. Mix well.
  • Add the sliced chilli, flaked almonds, and chopped coriander to the bowl and toss well.
  • Garnish the salad with Thai basil leaves and serve with the bowl of dressing to spoon over the top of individual portions.

INGREDIENTS

  • 350 grams cooked rice
  • 1 Asian pear, cored and diced
  • 50 grams dried shrimp, chopped
  • 1 avocado, peeled, stoned (pitted) and diced
  • ½ medium cucumber, finely diced
  • 2 lemon grass stalks, finely chopped
  • 2 tablespoons sweet chilli sauce
  • 1 fresh green or red chilli, seeded and finely sliced
  • 150 grams flaked (sliced) almonds, toasted
  • Small bunch fresh coriander (cilantro), chopped
  • Fresh Thai sweet basil leaves, to garnish

For the dressing

  • 300 ml water
  • 2 teaspoons shrimp paste
  • 1 tablespoon palm sugar or light muscovado (brown) sugar
  • 2 kaffir lime leaves, torn into small pieces
  • ½ lemon grass stalk, sliced

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