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This salad, which has a hot and
sharp flavor, originated in north-east Thailand. Use fresh young
bamboo shoots when you can find them, otherwise substitute canned
bamboo shots.
Ingredients
- bamboo shoots - whole can
- dried flakes chilies - ½ tsp
- small mint leaves - 20-25
- spring onions - 3 tbsp, chopped
- shallots - 2 tbsp, chopped
- fish sauce - 2 tbsp
- garlic - 1 tbsp, chopped
- glutinous rice - 25g/14 oz
- toasted sesame seeds - 1 tbsp
- lime juice - 2 tbsp
- granulated sugar - 1 tsp
Method
- Rinse and drain the bamboo
shoots, then sliced and set aside.
- Dry roast the rice until golden
brown. Remove and grind to fine crumbs.
- tip the rice into a bowl, and
then add the spring onions, chilies, shallots, mint leaves (half),
lime juice, granulated sugar, and fish sauce.
- Mix thoroughly, then pour over
the bamboo shoots and toss well. Serve sprinkle with sesame seeds
and the remaining mint leaves. Serves4.
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