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Warm Jasmine Rice Salad with Shrimp and Thai Herbs
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| 1 cup | just-cooked jasmine rice |
| 2 tablespoons | julienned fresh red fresno chile pepper, (or other chile) |
| 2 tablespoons | ground dried shrimp |
| 2 tablespoons | ground golden peanuts |
| 1/3 cup | finely julienned cucumber |
| 1/4 cup | fresh cilantro leaves |
| 6 | mint leaves, julienned |
| 2 tablespoons | fresh lime juice |
| 2 tablespoons | fish sauce |
| 1 teaspoon | sesame oil |
| 1 tablespoon | fine peanut oil |
| 1 1/2 teaspoons | sugar |
| 1/2 teaspoon | freshly ground black pepper |
| 6 to 8 medium-large shrimp, butterflied and poached until just done | |
| Mixed greens | |
When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice. Toss in the black pepper and shrimp. Serve on a bed of greens.
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