Ingredients
For the dressing:
- a 1/2-inch knob of fresh ginger, or a spoonful of ginger paste (note 1)
- 1 clove garlic
- 1/4 cup fish sauce
- 1/4 cup + 2 tablespoons avocado oil, or another neutral oil
- 1/4 cup lime juice (3-4 small limes)
- 2 tablespoons brown sugar
- 1/2 tablespoon chili crisp (more for spicier)
For the salad:
- 2 cups cooked jasmine rice (note 2)
- 2 tablespoons avocado oil
- 2 teaspoons red curry paste
- 2 teaspoons cornstarch (optional)
- half an English cucumber, thinly sliced (about 1 cup)
- 1 shallot, thinly sliced or minced (about 1/4 cup)
- 1 bunch cilantro, roughly chopped (about 1/2 cup)
- 1 bunch mint, roughly chopped or torn (about 1/4 cup)
- 1/2 cup chopped peanuts
Instructions
Dressing:
- Blitz everything up in a blender or food processor to make this SUPER yummy, punchy sauce.
Crispy Rice:
- Toss the rice in a bowl with the oil and curry paste. If it’s not sticking together when you squeeze it, add the cornstarch and get your hands wet to mix it again
- Squeeze it into loose, squishy chunks and transfer to the air fryer in a single layer
- Air fry at 400 for 7-9 minutes, until golden and crisped
- Break the crispy rice apart into little golden, delightful chunks
- Toss with about half of the dressing and however many veggies you want
- Garnish it with some peanuts and chili crisp
Source: Pinch of Yum