While volunteering in Ae’s kitchen in Chiang Mai, she assigned me the task of making a salad for a dinner of ten friends and family members. It was time to put my Thai cuisine skills to the test- so I whipped up this salad, including techniques and ingredients I learned from Ae and Luhr during my time in the kitchen.
Thai Crispy Rice Salad
For the crispy rice:
- 2 cups jasmine rice, a few days old
- 8-10 coriander seeds
- 8-10 white peppercorns
- 4 green bird’s eye chilis
- 3 cloves garlic
- 2 small shallots
- 1 stalk lemongrass, outer skin removed
- 1 slice fresh galangal
- The juice of 2 limes
- 1 spoonful of dark molasses
- 4-5 spoonfuls rice flour (for extra crispiness)
- Canola oil, for frying
For the salad:
- Handful of coconut flakes, toasted
- 1 cup fresh Thai holy basil (not Italian basil), torn
- 1 cup fresh cilantro, torn
- 3-5 spring onions, chopped
- 4-5 green Thai peppers (non-spicy), chopped
For the dressing:
- 1 spoonful coconut sugar
- The juice of 3 limes
- 1 spoonful fish sauce, or mushroom sauce for a vegan version
For the crispy rice:
Using a mortar and pestle, pound the coriander seeds and white peppercorns until they become a powder. Add in the bird’s eye chilis, garlic, shallots, lemongrass, and galangal, pounding until a green chili paste forms.
In a separate bowl, mix the jasmine rice with the lime juice and a spoonful of dark molasses. Add in the green chili paste and rice flour. Mix until combined.
Add the canola oil to a deep frying pan and set over medium-high heat. When the oil has become nice and hot, add in some of the rice mixture, flattening it as you go. Allow the rice to become golden and crispy on both sides and remove to a dish lined with a paper towel to soak up any excess oil. Repeat with the rest of the rice until all of it is crispy.
Once all of the rice is finished, break it up into smaller pieces and set aside.
For the salad:
In a large bowl, stir together the coconut flakes, Thai holy basil, cilantro, spring onions, and Thai peppers.
For the dressing:
In a small bowl, stir together the coconut sugar, lime juice, and fish sauce until well combined.
Assembly:
In a serving bowl, combine your herb mixture, crispy rice, and dressing. Stir to combine and serve topped with plenty of fresh herbs and chilis.
