Feast

Crispy Rice Spring Salad

RECIPE

Spring Crispy Rice Ulam

Sensational spring ingredients come together to create this Spring Crispy Rice Ulam with a flavorful and tender sensory experience!
Servings: 4
Prep Time: 30 Minutes
Cook Time: 30 Minutes

We’re embracing spring’s fresh bounty with fragrant Southeast Asian flavors pulled into one irresistible dish, Spring Crispy Rice Ulam. Chef Linda Esposito of 18 Reasons has created this dish that celebrates spring in its most incredible tenderness. Crispy, golden rice provides the perfect crunch, while a sweet and spicy strawberry-chili vinaigrette ties it all together. Peak-of-season produce is balanced by aromatic roots for an extra depth of flavor. Finished with toasted coconut and a sprinkle of crunchy roasted peanuts, this dish welcomes sunny days with a delectable meal.  

[Editor’s Note: This recipe was created for Bi-Rite by Linda Esposito.] 

Ingredients

For the crispy rice:

1 cup cooked Jasmine rice  

1 inch oil of your choice 

For the ulam: 

1/2 pound shrimps 

1 small bunch sprouting broccoli (baby, broccolini, or purple) 

1 cup organic asparagus 

1 cup organic snap peas 

1/2 cup organic English peas 

1/2 cup coconut flakes

1 cup organic Fava beans 

1 tablespoon fresh turmeric 

1 tablespoon lemongrass, white part only 

1 tablespoon ginger or galangal 

1 cup organic spring onions  

1 cup mint leaves 

1/2 cup dill, leaves only 

1/2 cup parsley leaves 

1/2 cup fresh cilantro or laksa leaves 

1/2 cup roasted peanuts  

For the vinaigrette:

1 cup strawberries 

1 Serrano pepper or Fresno pepper 

1 lime juice 

2 tablespoons fish sauce 

2 stalks green garlic, whites only 

1/4 cup extra virgin olive oil 

1 tablespoon organic lime zest or 3 chiffonaded makrut lime leaves, ribs removed 

DIRECTIONS

Crispy rice:

Cook rice in a rice cooker. Spread the rice on a sheet pan and bake at 275°F for about 25 minutes until very dry.  Separate the rice kernels. 

Heat an inch of oil in a pan until 350°F.  Drop rice in and watch it fluff up.  Transfer rice to a paper towel lined plate. Season with salt. 

Vinaigrette

Place all vinaigrette ingredients in a blender and blend until smooth and emulsified.   

Ulam

Slice, mince, and chiffonade all remaining vegetables and herbs.  

Toast the coconut quickly in a dry skillet without any oil until golden.  Let cool. 

Blanch and shock shrimp in ice, drain and pat dry. 

Arrange all ingredients on a platter – coconut, herbs, alliums, roots, shrimp.    

Drizzle on strawberry-chili vinaigrette.   

Top with crispy rice.   

Sprinkle with chopped roasted peanuts. 

Related Content