Warm Jasmine Rice Salad with Shrimp and Thai Herbs
Info
Rating
Calories
282.0
Protein
8.0
Sodium
1513.0
Fat
15.0
Description
Matt McMillan, Big Bowl's executive chef, threw together these items for his lunch one day. We ran it as a special the next week. It's simple and delicious.
Ingredients
1 cup just-cooked jasmine rice
2 tablespoons julienned fresh red fresno chile pepper (or other chile)
2 tablespoons ground dried shrimp
2 tablespoons ground golden peanuts
1/3 cup finely julienned cucumber
1/4 cup fresh cilantro leaves
6 mint leaves, julienned
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1 teaspoon sesame oil
1 tablespoon fine peanut oil
1 1/2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
6 to 8 medium-large shrimp, butterflied and poached until just done
Mixed greens
Directions
When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice. Toss in the black pepper and shrimp. Serve on a bed of greens.
