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–+ servings

Crispy Rice and Shrimp Salad

Servings 2

Ingredients

  • 2 cups Jasmine rice, cooked and cooled
  • 2 tbsp Thai red curry paste
  • 1 tsp ginger, minced
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • ⅓ cup shredded coconut, sweetened
  • 1 tbsp fish sauce
  • 1 egg, beaten 
  • 2 tbsp cornstarch
  • Avocado Oil for cooking
For the salad dressing
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp rice vinegar
  • ½ tsp fish sauce
  • 1 garlic clove, minced
  • 1 Thai chili (finely diced)
Salad ingredients
  • 1 head of Romaine, cleaned and large chopped
  • 8 cooked shrimp or ½ cup cooked shredded chicken
  • ⅓ cup cilantro (roughly chopped)
  • ⅓ cup green onion, sliced
  • ¼ cup roasted peanuts

Instructions

  • In a medium bowl, combine the cooked and cooled rice, curry paste, ginger, garlic, shallot, shredded coconut, and fish sauce. Toss to combine well.
  • Sprinkle the cornstarch over the mixture and toss to combine well.  Refrigerate for 3 hours or overnight. 
  • Once the mixture is thoroughly chilled, heat enough avocado oil to cover the bottom of a large skillet over medium-high heat. 
  • Scoop rice mixture from the bowl and press into 3.5” round patties. Sauté in the avocado oil until crisp, about 3 minutes. Flip and cook on the other side for approximately 3 minutes. Remove and let rest on a paper towel. Continue until approximately six patties are cooked.
For the salad dressing
  • In a small jar, combine all the ingredients for the dressing and shake well. Set aside
For the salad
  • In a larger serving platter, add the cleaned and large chopped Romaine. Drizzle with the salad dressing and toss to lightly coat.
  • Break apart a few of the cooked rice patties and top the salad. Top with the shrimp or shredded chicken. Add the chopped cilantro, sliced green onions, and peanuts. 
  • Drizzle with a little extra dressing and serve. 
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