- serves 4 people
- preparation 20 minutes
- difficulty Easy level
Ingredients
- 2 cups cooked basmati rice, cooled
- ½ cup dried shredded coconut, toasted
- 2 tbsp chopped Thai basil
- 2 tbsp chopped Vietnamese mint
- 3 spring onions, finely sliced
Dressing
- ¼ cup dried shrimp, rehydrated in warm water until softened
- ¼ cup peanuts, toasted
- ¼ cup rice wine vinegar
- 2 cubes palm sugar
- 3 tbsp warm water from the rehydrated shrimp
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
Instructions
- For the dressing, drain the shrimp and pound along with the peanuts in a mortar and pestle. Add the vinegar, palm sugar, warm water, soy and oil and combine.
- Combine the cooked rice with the coconut, herbs and spring onion. Add the dressing and toss to combine.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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