Caroline Dumas’ Forbidden Rice and Shrimp Salad
Ингредиенты
- 1 1/4 cups (310 ml) Venere black rice (see note)
- 2 tablespoons (30 ml) walnut or olive oil
- 1 stick lemongrass, finely chopped
- 1 3/4 lb (800 g) peeled shrimp, patted dry
- 2 ripe and firm avocados, cubed
- 1 cup (250 ml) chopped cilantro
- 1 green onion, sliced diagonally
- 1/3 cup (80 ml) roasted cashew nuts or peanuts, finely chopped (optional)
- Sea salt and freshly ground pepper
- 2/3 cup (160 ml) coconut milk
- 3 tablespoons (45 ml) Nuoc Mam fish sauce
- 1/2 piece grated palm sugar
- 1 1/2 teaspoons (7 ml) sambal oelek
- 2-inch (5-cm) galangal or ginger, grated
- Juice of 2 limes
Инструкция
- Place the rice in a saucepan and cover with 1.5-cm (½-inch) of water above the grains. Season with salt.
- Bring to a boil, reduce the heat and simmer until the rice is al dente (about 20 minutes). Add a little warm water if necessary during cooking.
- Drain, if necessary, add 1 tablespoon of oil and let cool.
- Gather all the dressing ingredients in a bowl and whisk lightly.
- Heat 1 tablespoon of oil in a skillet over high heat, add the lemongrass and brown the shrimp. Season.
- Combine the rice, avocado, cilantro, green onion, and shrimp with the dressing, tossing gently so as not to break the avocado cubes. Garnish with the cashews.
