Mango X Crispy Rice Salad Recipe

• 总时间: 37 minutes

配料

For the crispy rice

2 cups cooked jasmine rice

3 Tbsp red curry paste

2 Tbsp neutral oil

For the salad

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)

For the sauce

1 tsp minced garlic

1 tsp minced ginger

2 Tbsp fish sauce (can sub with soy sauce)

Juice from 1 lime

步骤

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.