Crispy Rice Salad
Crispy Rice Salad with crab and mango is a true flavor explosion! Golden, crunchy jasmine rice, sweet diced mango, delicate crab meat and a zesty dressing packed with lime, fish sauce, and plenty of fresh herbs. This Thai-inspired salad is zesty, light, fresh and full of texture – truly a party for your taste buds.
Servings: 6 as a side dish
Calories: 690kcal
Equipment
- Thai Red Curry Paste
Ingredients
For the rice
- 1 lb (450g) cooked rice , such as jasmine or sushi rice
- 2 tbsp Thai red curry paste
- 2 tbsp cornstarch (cornflour)
- 1 tbsp toasted sesame oil or neutral oil , plus more for cooking
For the dressing
- ¼ cup (60ml) lime juice , use 3-4 limes
- 3 tbsp fish sauce * see note 1
- 2 tbsp brown sugar or Thai palm sugar
- 1 tbsp chiu chow chili oil (chili crisp) optional
- 1 red chili , seeds removed, finely diced * see note 2
For the salad
- 1 lb (450g) lump crab meat , fresh or canned
- 1 small mango , peeled and diced * see note 3
- 2 shallots or 1 small red onion , finely diced
- 1 small bunch cilantro (coriander) , chopped
- handful fresh mint , chopped
- handful Thai basil or sweet basil, chopped
To serve
- 3 tbsp roasted peanuts , chopped
- 1 red chili , sliced (optional)
- lime wedges
Instructions
Make the crispy rice
- Add the rice, Thai red curry paste, cornstarch and toasted sesame oil in a bowl. Stir well to combine so that every grain of the rice is coated.1 lb (450g) cooked rice, 2 tbsp Thai red curry paste, 2 tbsp cornstarch, 1 tbsp toasted sesame oil or neutral oil
- Heat the oil in a large non-stick pan or a cast iron skillet. Add the rice in a thin layer, press down and cook undisturbed for about five minutes or until it is golden and crispy underneath.
- Flip over, don't worry if it breaks into chunks, to crisp both sides. Drizzle a bit more oil, as needed, and cook until the rice is crunchy and golden. Transfer the rice into a large bowl and allow it to cool.
- You can also crisp up the rice in the air fryer. Preheat to 400°F (200°C) for 2 minutes. Add a little neutral oil to the air fryer basket, spread the rice on it and press down. Cook for about 7 minutes or until the rice is crisp at the edges and still a bit chewy in the middle.
Make the dressing
- Add all the dressing ingredients into a small bowl and stir well to combine, making sure the sugar is fully dissolved.¼ cup (60ml) lime juice, 3 tbsp fish sauce, 2 tbsp brown sugar or Thai palm sugar, 1 tbsp chiu chow chili oil, 1 red chili
Assemble the Salad
- Break up the rice into small chunks. Add the shallots, mango, crab meat and chopped herbs. Drizzle with the dressing and toss to combine.1 lb (450g) lump crab meat, 1 small mango, 2 shallots or 1 small red onion, 1 small bunch cilantro (coriander), handful fresh mint, handful Thai basil
- Garnish with the chopped peanuts and serve with sliced chili and some extra lime wedges. SO YUMMY!!3 tbsp roasted peanuts, 1 red chili, lime wedges
Video
Notes
- Note 1: replace the fish sauce with 2 tablespoons light soy sauce and 1 tablespoon rice vinegar. Use Tamari to keep the salad gluten-free.
- Note 2: use Thai bird's eye chili if you like it really spicy! Make sure to use gloves when handling as it is very hot.
- Note 3: a mango that's slightly underripe will be easier to slice and will keep its shape better.
Nutrition
Calories: 690kcal | Carbohydrates: 116g | Protein: 33g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 2053mg | Potassium: 694mg | Fiber: 4g | Sugar: 17g | Vitamin A: 2026IU | Vitamin C: 66mg | Calcium: 131mg | Iron: 3mg
