Tamarind Prawn Crispy Rice Salad

Tamarind prawn crispy rice salad with the most moreish nam jim style dressing. Crunchy, tangy, herby and sweet all at once. The rice gets baked in chilli and sesame oil till golden and crunchy, then tossed with super garlicky, gingery, tamarind marinaded prawns, fresh cucumber, peanuts mint and coriander.

By @thehungryhobbit

Original recipe source

Cook time: 60 minutes

Servings: 2

Ingredients

• 200 g large king prawns
• 2 tbsp tamarind paste
• 1 tbsp ginger
• 1 tbsp garlic
• 250 g cooked jasmine rice
• 1 tbsp sesame oil
• 1 tbsp chilli oil
• 1 tsp salt
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 tsp chilli flakes
• 1 small shallot
• 3 mini cucumbers
• 1 large handful roasted peanuts
• 1 large handful fresh mint leaves
• 1 large handful fresh coriander leaves

Instructions

1. Preheat the oven to 180°C. Toss the prawns in tamarind, garlic, and ginger, then set aside to marinate for 10–15 minutes. Line a baking tray with parchment paper.
2. Spread the rice in a single layer, drizzle with chili oil and sesame oil, season with salt, and mix well. Bake for 30–40 minutes until golden and crunchy, stirring halfway through.
3. While the rice is baking, heat a little neutral oil in a frying pan. Cook the prawns for about 1 minute per side until just pink. Set aside.
4. Whisk all dressing ingredients in a small bowl until the sugar dissolves.
5. In a large bowl, toss together cucumber, peanuts, mint, and coriander. Add the crispy rice and prawns (with any juices), then drizzle over the nam jim dressing. Gently toss to coat everything evenly. Serve and enjoy!