Viral Crispy Rice Salad
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
- Preheat the oven to 200/180 fan and line a baking tray.
- 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.
- 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.
- To create the dressing, mix all the ingredients until fully incorporated.
- In a large bowl, mix together the crispy rice and toppings, and drizzle with some dressing, tossing it so it is fully coated.
- Now you are ready to enjoy and serve in lettuce cups for a fun dinner.
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