In this Night + Market dish by Kris Yenbamroong, spicy fresh ginger brings brightness and a pleasant crunch to this salad. Cooked and cooled rice is seasoned with curry paste and dusted with a generous coating of rice flour then fried until über-crunchy. For the crispiest result, chill the rice for at least 1 day before assembling.

Kris Yenbamroong
Kris Yenbamroong
April 2021

Gallery

Credit: Aubrie Pick

Recipe Summary

active:
30 mins
total:
1 hr 40 mins
Yield:
6 to 8
Advertisement

Ingredients

Crispy Rice
Salad

Directions

Make the crispy rice
  • If using cold leftover rice, break up the grains, and spread evenly on a baking sheet. If the rice is fresh from the steamer, fluff it using a fork, and spread evenly on a baking sheet; chill, uncovered, until dry, at least 1 hour or up to 12 hours.

    Advertisement
  • Spoon curry paste over rice, and sprinkle with salt. Using your hands, mix to coat individual grains of rice. Sprinkle 2 tablespoons rice flour over rice mixture, and continue mixing by hand, rubbing grains to separate. Add remaining 6 tablespoons rice flour, 2 tablespoons at a time, mixing well after each addition. Rice should feel very dry and should not clump together.

  • Pour oil to a depth of 2 inches in a large Dutch oven or a wok. Heat over medium-high to 350°F. Drop in a grain of rice; if it floats and starts sizzling right away, the oil is ready. Working in batches, carefully add about 2/3 cup rice mixture to hot oil. Fry, stirring occasionally, until bubbles have mostly subsided and rice is light golden brown, 45 seconds to 1 minute and 15 seconds. Using a fine wire-mesh strainer, transfer rice to a baking sheet lined with paper towels to drain. Repeat frying process with remaining rice mixture. Let cool completely, about 10 minutes.

Meanwhile, make the salad
  • Place onion and ginger in a medium bowl filled with cold water. Let stand 10 minutes. Drain well.

  • Whisk together fish sauce, chile jam, chile powder, and sugar in a large bowl until well combined. Add scallions, cilantro, lime juice, Thai chiles, onion, and ginger; toss to coat. Add peanuts and crispy rice; quickly toss until just incorporated. Transfer to a platter or bowl. Garnish with additional cilantro. Serve immediately.

Wine

Full-bodied, aromatic Chenin Blanc: 2019 Escoda-Sanahuja Els Bassots

Note

Find chile jam and red Thai chile powder at Asian markets or online.

Advertisement