Ingredients
Dressing
- 1/2-inch knob of fresh ginger, or a spoonful of ginger paste
- 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)
Crispy Rice
- 2 cups cooked jasmine rice
- 2 tablespoons avocado oil
- 2 teaspoons red curry paste
- 2 teaspoons cornstarch (optional, for binding rice)
Salad
- 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
- Chili crisp to taste for garnish
Instructions
- Make the Dressing: Combine the ginger, garlic, fish sauce, 1/4 cup + 2 tablespoons avocado oil, lime juice, brown sugar, and chili crisp in a blender or food processor. Blitz until smooth and well combined to create a super flavorful, punchy sauce.
- Prepare the Crispy Rice: In a bowl, toss the cooked jasmine rice with 2 tablespoons avocado oil and the red curry paste. If the rice feels too loose and doesn’t stick when squeezed, sprinkle in the cornstarch and wet your hands to mix it again, forming loose, squishy chunks.
- Air Fry the Rice: Spread the rice chunks in a single layer in your air fryer. Cook at 400°F (200°C) for 7-9 minutes until the rice is golden and crisped. If you do not have an air fryer, pan-frying or oven roasting are possible alternatives but may require adjustments in time and method.
- Assemble the Salad: Break the crispy rice into bite-sized golden chunks. In a large bowl, mix the crispy rice with about half of the dressing, the sliced cucumber, shallot, cilantro, and mint. Toss gently to combine all flavors.
- Garnish and Serve: Sprinkle chopped peanuts and additional chili crisp on top to taste. Serve immediately to enjoy the delightful contrast of textures and zesty flavors.
Notes
- Note 1: Fresh ginger is preferred for brightness, but ginger paste is a convenient substitute.
- Note 2: Jasmine rice should be cooked and slightly cooled for best results; day-old rice works well.
- Note 3: If you don’t have an air fryer, crisp the rice in a hot skillet with oil or spread on a baking sheet and roast in the oven at 400°F until golden and crisp.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Salad
- Method: Air Frying
- Cuisine: Southeast Asian
