Viral Crispy Rice Salad

Serves: 4 Prep: 15_mins Cook: 1_hour
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Ingredients

For Crispy Rice:

300g Biona Jasmine Rice, uncooked

100g Biona Thai Red Curry Paste 

4 tbsp Biona Toasted Sesame Oil  

3 tbsp Biona Tamari Sauce 


For dressing:

2 tbsp Biona Garlic Paste

½ a red chilli, finely chopped

2 tbsp Biona Tamari Sauce

50ml warm water 

½ a lime, juice


For topping:

A bunch of fresh mint, chopped

A bunch of fresh coriander, chopped

50g roasted salted peanuts, chopped

50g of toasted desiccated coconut,

2 spring onions, sliced 

2 shallots, thinly sliced

½ green chilli, sliced thinly


For serving:

Gem lettuce leaves

Lime slices as a garnish

Method

  1. Preheat the oven to 200/180 fan and line a baking tray. 
  2. Place your rice into a saucepan of boiling water and heat over a high heat for 12 minutes. Once your rice is cooked, fluff it up and transfer it into a cold bowl to cool. 
  3. Into a large bowl, add in the rice, Thai red curry paste, sesame oil and tamari sauce, and mix. Spread the rice mixture onto a lined tray in a fine layer and place it into the oven for 40 minutes, stirring halfway through.
  4. To create the dressing, mix all the ingredients until fully incorporated.
  5. In a large bowl, mix together the crispy rice and toppings, and drizzle with some dressing, tossing it so it is fully coated.
  6. Now you are ready to enjoy and serve in lettuce cups for a fun dinner. 

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