Crispy Rice Salad with Shiitake Mushrooms & Shrimp (Oven Method)
Ingredients
- 2¼ cups water
- 1½ cups jasmine rice, rinsed
- 3 tablespoons lime juice (2 limes)
- 2 tablespoons fish sauce
- 1 tablespoon Thai red curry paste
- 1½ tablespoons sugar
- 1 teaspoon grated fresh ginger
- 2 shallots, sliced thin
- 3–4 tablespoons vegetable or neutral oil (for roasting rice)
- 1 cup shiitake mushrooms, finely chopped (stems removed)
- 6 ounces shrimp, peeled, deveined, cut into ½-inch pieces
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves, torn
- 4 scallions, sliced thin on bias
- ¼ cup dry-roasted peanuts, chopped coarse
Instructions
1. Cook the rice
Bring water and rice to a simmer in a large saucepan over high heat. Reduce heat to low, cover, and cook until tender and water is absorbed, about 10 minutes.
Remove from heat, place a clean towel under the lid, and let sit for 10 minutes.
Spread rice onto a large plate or sheet pan and let it cool and dry slightly (10–15 minutes).
Tip: Slightly drier rice = better crisping.
2. Crisp the rice in the oven
Preheat oven to 425°F. Line a large sheet pan with parchment.
Transfer cooled rice to the sheet pan. Drizzle with 3–4 tablespoons oil and gently toss to coat.
Spread into an even layer, pressing lightly so some areas form small clumps.
Roast for 25–35 minutes, stirring once or twice, until rice is golden brown and crispy in spots.
(For extra crunch, leave some areas undisturbed longer before stirring.)
Let cool slightly—it will crisp more as it sits.
3. Make the dressing
In a large bowl, whisk lime juice, fish sauce, curry paste, sugar, and ginger until sugar dissolves.
Stir in shallots and set aside.
4. Cook mushrooms and shrimp
Heat a skillet over medium heat with a little oil.
Add shiitake mushrooms and cook until browned and slightly crisp, about 5–7 minutes.
(Optional but recommended: add 1–2 teaspoons soy sauce + pinch of sugar here for depth.)
Add shrimp and cook until just opaque, about 2–3 minutes.
Remove from heat.
5. Assemble the salad
Break up the crispy rice into bite-size pieces.
Add crispy rice, mushroom-shrimp mixture, cilantro, mint, and scallions to the dressing.
Toss gently to combine.
6. Serve
Transfer to a platter and sprinkle with peanuts.
A couple of small upgrades (optional but impactful)
- Mix 1–2 teaspoons curry paste + a splash of fish sauce into the rice before roasting for more “nam khao” flavor baked in
- Finish with extra lime juice right before serving for brightness
- Serve with lettuce leaves for scooping (very traditional)
