Nam Khao (crispy rice and cucumber salad)

Nam Khao (crispy rice and cucumber salad)

My cousin made this for me when I went to visit her in Hong Kong recently. So simple, yet so delicious, we ate the whole bowl between the two of us.

Salad

2.5 cups cooked rice

1 cucumber, smashed and chopped into medium-sized chunks

2 Tbsps red curry paste

3 tsp oil

Coriander

Mint

Peanuts

Crispy onions

Toasted coconut flakes

Dressing

1 chopped chilli

2 cloves of garlic

2 Tbsps light soy sauce

1/2 lime, juice

2 Tbsp sugar

60 ml water

Add cooked rice, chilli paste and oil. Mix thoroughly. Place on baking paper in the oven on 200C and dehydrate until the rice becomes crispy, stirring every 10-20 mins to ensure the rice crisps up to provide crunch but doesn't become too hard to chew. Texture is personal, so remove when you're happy with the level of crunch.

Cut the cucumber in half. Lightly smash each half with the flat part of the knife and cut into chunks.

To make the dressing, add chilli, garlic, soy sauce, lime juice, sugar and water into a jar. Shake to combine.

In a bowl, toss the crispy rice, cucumber, peanuts, crispy shallots, toasted coconut flakes, mint and coriander together with the dressing. Serve as a salad or in lettuce wraps.

Serves: 4