Southern Thai Herbal Rice Salad — Khao Yam Pak Tai
A Southern Thai rice salad of cooked jasmine rice tossed with toasted coconut, dried shrimp, lime, fresh herbs, and pomelo, drizzled with a sweet-savoury budu fermented-fish dressing for a colourful bright herbal regional plate.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast desiccated coconut in a dry pan over medium heat 4–5 minutes until deep golden and fragrant, then cool. Pound dried shrimp coarsely in a mortar until flaked into rough pieces. Whisk budu, palm sugar, lime juice and 60ml water 30 seconds until sugar dissolves into glossy amber dressing.
Toast
Heat a dry pan over medium heat 2 minutes, add pounded dried shrimp and toast 2 minutes, turning often, until deep red-brown and crisp at edges. Lift onto kitchen paper to drain.
Build
Mound jasmine rice in the centre of two wide plates, arrange toasted coconut, dried shrimp, pomelo, bean sprouts, long beans, lime leaves, lemongrass, chilli, papaya, coriander and mint in spokes around each rice mound.
Drizzle and plate
Pour budu dressing over each rice mound 30 seconds until the rice glistens with amber sauce, then plate at the table for diners to toss everything together at the moment of eating.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.