Mango and Crispy Rice Salad
Serves: serves 8-10 sides
Crispy Rice Ingredients:
- 2 cups cooked jasmine rice
- 3 Tbsp red curry paste
- 2 Tbsp neutral oil
Salad Ingredients:
- 2 R2E2 mangoes (cut into slices)
- 1/2 cucumber (sliced)
- 3 spring onion greens (sliced)
- 1/2 bunch mint leaves
- 1/2 bunch coriander leaves
- 1/2 bunch Thai basil
- 2 long red chillis (sliced)
Sauce Ingredients:
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 Tbsp fish sauce (can sub with soy sauce)
- Juice from 1 lime
Method:
- Preheat oven to 200C. In a large mixing bowl, combine the rice, red curry paste and oil and stir to coat the rice. Spread out onto a lined baking tray and bake for 35-40 minutes, tossing every 10 minutes to ensure maximum crispiness. Once crispy, remove tray from oven and set aside to cool.
- To make the sauce, mix all sauce ingredients in a bowl and set aside.
- To assemble the salad, add all the herbs, veggies and mangoes to a large serving bowl. Top with the crispy rice, add the sauce then toss through.
This recipe was created for us by Dan Dumbrell.
