Crispy Rice Salad


  • 2 1/2 cups jasmine rice, cooked, chilled on a baking sheet
  • 2 tablespoons red curry paste
  • 1 teaspoon salt
  • 1/2 cup rice flour
  • 4 cups vegetable oil, for frying
  • 1 tablespoon chili jam
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 6 tablespoons fish sauce
  • 1 tablespoon chili flakes
  • 1/2 red onion, thinly sliced
  • 1/2 cup julienned green onion
  • 1/4 cup julienned ginger
  • 1 1/2 cups lime juice
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped peanuts


  1. In a large bowl, combine chilled rice, red curry paste and salt. Toss with rice flour until rice is dried out, and set in the fridge for 30 minutes.
  2. Heat oil in a large pot to 350 degrees. Add prepared rice a cup at a time to fry oil for 30 seconds, or until rice is golden. Remove from oil and let dry on paper towels. Repeat until all rice is fried.
  3. In a large bowl, combine chili jam, salt, sugar, fish sauce, chili flakes, onion, green onion, ginger and lime juice. Add crispy rice and toss until well dressed. Finish with cilantro and peanuts and set aside.