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NAM KHAO INSPIRED CRISPY RICE SALAD

NAM KHAO INSPIRED CRISPY RICE SALAD

  • Jessica Anthony

UMAMI GOODNESS

Ingredients

Crispy rice

- 100g of Thai Red Curry Paste
- 3 cups of cooked Jasmine Rice (1 1/2 cups of uncooked)
- 2 tbsp of soy sauce
- 1 tbsp of fish sauce
- 2 tsp of sugar
- 4 tbsp of toasted sesame oil
- 2 tbsp soy sauce

Nam Khao inspired dressing

- ½ cup Warm Water
- 1 ½  tbsp of Sugar 
- 1 tbsp of Soy Sauce
- 2 tbsp of Fish sauce
- 2 Garlic Cloves, minced
- 1 Lime, juiced
- 1/2 Red Chilli, finely chopped

Toppings

- 1-2 tbsp Mama Teav’s Hot Garlic Chili Crisp
- 2 shallots, thinly sliced
- A big bunch of mint, chopped
- 2 scallions, sliced
- ¼ cup of roasted, salted peanuts, chopped coarsely
- A big bunch of cilantro chopped

Hot Garlic Chili Crisp — OG Heat
Hot Garlic Chili Crisp — OG Heat

Hot Garlic Chili Crisp — OG Heat

$16.00+
Hot Garlic Chili Crisp — Mild
Hot Garlic Chili Crisp — Mild

Hot Garlic Chili Crisp — Mild

$16.00+

STEPS:

  1. Pre-heat your oven to 400 degrees Fahrenheit
  2. Mix all the ingredients for the crispy rice in a mixing bowl and spread thinly on a lined baking sheet. Bake for 40-50 minutes. Make sure to toast and toss to break the rice throughout baking (an air fryer can be used here also!)
  3. While the rice is baking, mix all the ingredients for the sauce and set in the fridge to chill.
  4. Prepare all your toppings
  5. Once the rice is crispy, set aside to cool
  6. Once the rice has cooled, mix the crispy rice with all of the toppings and toss with chilled dressing.
  7. Serve with lettuce and any other crisp veggies like cucumbers and radish.

 

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NAM KHAO INSPIRED CRISPY RICE SALAD

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