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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
4 cups cooked forbidden rice |
2 tablespoons fresh lime juice |
1 1/2 cups packed coarsely chopped watercress leaves, and fine stems |
1 1/2-2 cups chopped long beans or 1 1/2-2 cups green beans (1/4 inch lengths) |
2 -3 medium plum tomatoes, finely chopped |
2 tablespoons finely chopped fresh mint |
1/4 cup packed fresh asian basil or 1/4 cup sweet basil, coarsely chopped |
1 cup loosely packed fresh coriander leaves, coarsely chopped or shredded |
1/4 cup finely sliced shallot, separated into rings |
1 teaspoon finely minced lemongrass |
1 birds eye chiles or 1 serrano chili, minced |
1/2 cup thai fish sauce |
1/4 cup water |
1 teaspoon palm sugar or 1 teaspoon substitute brown sugar |
1/2 teaspoon minced lemongrass |
1 clove garlic, minced |
1/2 teaspoon crumbled dried red chili |
3 tablespoons fresh lime juice |
1 leaf lettuce leaf, to line the serving platter |
Directions:
1. Place the rice in a large bowl, tossing with wet hands or chopsticks to break up any lumps.
2. Add the lime juice and toss to mix.
3. Add the watercress and toss.
4. Place a large saucepan with 1 inch of water over high heat and bring to a boil.
5. Add the beans, cover, and blanch for 1 minutes, or until slightly softened.
6. Drain and add to the rice, tossing to mix well.
7. Add the remaining salad ingredients and toss to mix.
8. To prepare the dressing, place the fish sauce and water in a small nonreactive saucepan over medium-high heat.
9. Add the sugar, stirring to dissolve thoroughly.
10. Add the lemon grass, garlic, and chile and bring to a boil.
11. Lower the heat and simmer for 5 minutes, stirring occasionally to prevent sticking.
12. Transfer to a small bowl and add the lime juice.
13. Stir the dressing well, then add 3 tablespoons of the dressing to the salad.
14. Toss and taste.
15. Add another tablespoon of dressing if desired.
16. Line a large platter with lettuce.
17. Mound the salad on top.
18. Serve with one or two small bowls of the remaining dressing, with small spoons, for drizzling more dressing on.
19. The salad can be eaten with a spoon and fork, the modern Thai way, or scooped up with lettuce leaves.
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