to try: Crispy Rice Salad with Shiitake Mushrooms & Shrimp (Nam Khao–Inspired)

 

Crispy Rice Salad with Shiitake Mushrooms & Shrimp (Nam Khao–Inspired)

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
• 1 teaspoon vegetable oil
• 1 cup shiitake mushrooms, finely chopped (stems removed)
• 6 ounces shrimp, peeled, deveined, and cut into ½-inch pieces
• 1½ quarts peanut or vegetable oil for frying
• ½ cup fresh cilantro leaves
• ½ cup fresh mint leaves, torn
• 4 scallions, sliced thin on bias
• ¼ cup dry-roasted peanuts, chopped coarse

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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 simmer gently until rice is tender and water is absorbed, about 10 minutes.
Off heat, place a clean dish towel under the lid and let sit for 10 minutes. Spread rice onto a large greased plate and let cool for 10 minutes.

2. Make the dressing
Whisk lime juice, fish sauce, curry paste, sugar, and ginger in a large bowl until sugar dissolves. Stir in shallots and set aside.

3. Cook mushrooms and shrimp
Heat 1 teaspoon vegetable oil in a Dutch oven over medium heat until shimmering.
Add chopped shiitake mushrooms and cook until browned and slightly crisp, about 5–7 minutes.
Add shrimp and cook until just opaque and cooked through, about 2–3 minutes.
Transfer mixture to a bowl and set aside. Wipe pot clean.

4. Fry the rice
Line a rimmed baking sheet with triple layers of paper towels.
Add peanut oil to pot to about 1 inch deep and heat to 400°F.

Break half of the rice into rough 2-inch clusters. Carefully add to oil and fry (no stirring) until light golden, about 5 minutes (keep oil between 375–400°F).
Transfer to prepared sheet. Return oil to 400°F and repeat with remaining rice.
Let drain for 10 minutes.

5. Assemble the salad
Break fried rice into bite-size pieces.
Add fried rice, any remaining unfried 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.

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Optional flavor boost (worth it)

If you want to really mimic the sweet-savory depth of sausage, add:

• 1–2 teaspoons soy sauce while cooking the mushrooms
• A small pinch of sugar with the mushrooms