Thai Crispy Rice Salad

Prep
10 mins

Cooking
15 mins

Serves 2

Classic Crispy

Ingredients

Serves: 2

200-250g cooked jasmine rice

½ tbsp Thai red curry paste

2 tbsp cornflour

2 tbsp vegetable oil

1 bag Florette Crispy salad leaves

½ red onion, thinly sliced

Roughly chopped coriander

Chopped peanuts or other toasted nut

For the dressing:

2 tbsp lime juice

2 tsp soft brown sugar

1 tbsp fish sauce (or Soy sauce for veggie option)

1 red chilli, finely chopped

Mix the rice with the curry paste and stir through. Add in the cornflour ensuring each grain is coated.
Heat the oil in a large non-stick frying pan over a medium heat. Add the rice and press down to make a thin layer. Leave to cook for 5–7 minutes or until golden brown.
Turn the rice over and repeat on the other side. Remove from the pan and leave to cool for a few minute to drain the oil and so you can break it in your hands.
To make the dressing mix all the ingredients together in a small bowl or jug.
Fill two plates or bowls with a bed of fresh Florette leaves and break the rice up on top. Add the fresh onion, coriander and chopped nuts before drizzling over the sweet and tangy dressing.

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!