Shrimp with Rice Salad

Ingredients

• 400 g long grain rice (cooked, from yesterday)
• 3 fennel leaves (about 1/2 bulb)
• 2 chili peppers
• 2 bunches mint
• 4 pandan leaves (from Asian store)
• 400 g shrimp (pre‑cooked)
• 0.5 tsp red chili paste
• 1 tbsp peanut oil
• 2 tbsp garlic butter
• 1 stalk lemongrass
• 0.5 cucumber
• 1 blue onion
• 2 limes (juice)
• light soy sauce
• 1 red chili pepper
• 4 tbsp sweet chili sauce
• 1 pandan leaf
• 1 chili pepper
• 1 bunch mint
• 0.5 blue onion (thin rings)
• peanut oil
• Salt
• Pepper

Instructions

1. 1.

   Wash the chili pepper for the sauce, cut it lengthwise, deseed, remove the white membrane and slice into thin strips. Wash the pandan leaves and mint, roughly chop them and combine with the chili and sweet chili sauce in a mortar; lightly crush while adding peanut oil. Add the onions, crush slightly, season the sauce with salt and pepper, and let it rest.

2. 2.

   Wash the fennel and cut into wide flat ribbons. Blanch in boiling salted water for 3–5 minutes, drain and shock in ice water. Mix the chili paste with oil and marinate the shrimp. Wash and dry the mint and pandan leaves. Repeat the chili preparation as before. Cut lemongrass into sticks. Peel the cucumber, halve lengthwise, scrape out seeds, cut into sticks. Separate the onions, halve them and slice into thin half‑rings.

3. 3.

   Heat the garlic butter in a pan and fry the shrimp; add chili, cook briefly. Deglaze with lime juice and soy sauce, taste, add water if needed. Distribute salad ingredients on bowls, garnish with herbs, top with shrimp and drizzle the cooking liquid over it.

4. 4.

   Serve warm or cold together with the sauce.