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Jasmine rice with lime, squid, chilli, roasted peanuts and papaya
Serves 4 Starters and mains
Ingredients
- 250g jasmine rice
- zest and juice 2 limes
- 2 makrut lime leaves
- 4 fresh squid (approx. 550g total weight), cleaned
- 6-8tbsp sunflower oil
- 2 bunches spring onions, trimmed, half of them chopped, half shredded and put into cold water to curl
- 3 garlic cloves, thinly sliced
- 2cm piece ginger, peeled and thinly sliced then cut into matchsticks
- 4 green chillies, thinly sliced and discarding any seeds that fall out
- 40g roasted salted peanuts
- 20g coriander leaves
- 1/2 large, long papaya, seeds removed and flesh scooped out with a melon baller or cut into 2cm cubes
Method
To prepare the rice, put it in a bowl of cold water and swish around with your hands. Pour through a sieve and keep repeating with more water until the water becomes relatively clear. Drain well.
Pour the lime juice into a measuring jug and top up to 350ml with cold water, then transfer to a 2-litre capacity pan along with the rice. Add the lime zest and lime leaves, stir and bring to a simmer, uncovered, over a high heat. Reduce the heat to medium, cover and cook for around 3-5 minutes or until the grains are just tender and the liquid has evaporated.
Turn off the heat and let the rice stand, covered, for 3 minutes. Fluff up the grains with a fork, tip into a wide dish and leave to get cold. Put in the fridge, uncovered, to chill until needed.
When ready to serve, rinse and drain the squid well, cut into 2cm rings, then season with black pepper.
Heat a large wok or frying pan, add 2tbsp of the oil and briefly fry half the squid over a medium-high heat until cooked through, adding a little more oil as the liquid from the squid evaporates. This will take approx. 3 minutes in total. Transfer the squid to a plate and repeat with the other half of the squid.
Clean out the wok, then pour some of the remaining oil into it and add the chopped spring onions, garlic, ginger and chillies and stir-fry for a couple of minutes. Add the chilled rice and keep stirring until warmed through. Add the peanuts, the squid and some of the coriander leaves and tip into a serving dish. Drain the curled spring onions and scatter over the dish along with the papaya balls or cubes and remaining coriander leaves to serve.
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