Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Six citrus rice salad
Serves 4-6 Starters and mains
Ingredients
- 740g steamed rice at room temperature
- 1tsp fresh lemon juice
- 1tsp fresh lime juice
- 1tsp white shoyu or soy sauce
- 1tsp fish sauce
- pinch of palm sugar
- 2 garlic cloves, crushed to a paste with sea salt
- 1 or 2 chilli de árbol, thinly sliced (available to buy at souschef.co.uk)
- 60ml shallot oil
- 3 spring onions, thinly sliced
- 1 Buddha’s hand, shaved
- 250g mandarinquats, shaved
- 175g grapefruit segments, torn or cut into 21⁄2cm pieces
- 150g crispy shallots
- 125g roasted salted peanuts, roughly chopped
- 1 bunch coriander leaves, roughly chopped
- 1 bunch mint leaves, roughly chopped
For the crispy shallots and oil
- 700ml grapeseed oil, pork fat or rice bran oil
- 5-6 large shallots, cut in half lengthways and sliced
Method
To make the crispy shallots and oil, line an oven tray with kitchen paper. In a medium saucepan, add 5cm of oil. Heat until it reaches 175C, checking on a digital thermometer.
Add the shallots and lower the heat so the shallots are simmering. Cook, stirring once or twice, for about 15 minutes.
Remove from the saucepan with a slotted spoon and place on the paper towels. Cool the shallot oil and strain it through a sieve. It can be kept in an airtight container for up to two weeks.
To make the salad, place the rice in a large mixing bowl and use a fork to fluff it well. In a small bowl, whisk together the citrus juices, shoyu, fish sauce, palm sugar, garlic, chillies, shallot oil and a pinch of sea salt. Dress the rice and use the fork to toss thoroughly. Add the remaining ingredients and toss gently. Taste, and adjust the seasoning, then serve on a large plate.
Advertisement