Admittedly, it looks like a lot of work for a salad, right? But fret not, most of those measures go into either a marinade for plump, grilled shrimp or act as the dressing to coat the deliciously nubby, grainy riceberry rice. It’s a great project to rope the kids into. They can play sous chef, mixing and whisking as you pour. Go team.
2 tbsp light soy sauce (divided in half)
2 tbsp vegetable oil (divided in half)
2 tsp Sriracha (divided in half)
10 pieces fresh medium-sized shrimp, peeled and divided
1 tsp fish sauce
1 tbsp sugar
2 tbsp lime juice
2 tbsp mint leaves, coarsely chopped
1 tsp garlic, minced
5 cilantro stems, finely chopped (pick leaves, set aside for later)
1/3 cup cooked Riceberry rice
1 small heirloom carrot, thinly sliced
5 grape tomatoes
1 celery stock, thinly sliced
1/4 red onion, thinly sliced
1 fresh spur red chili (Thai Chili), thin sliced
1 cup loosely packed baby lettuce mix
1/4 cup cooked green peas
1/4 cup radish microgreens
1 tbsp sunflower seeds
2 tbsp store-bought crispy deep-fried shallots (optional)
In a medium bowl whisk together 1 tbsp thin soy sauce, 1 tbsp vegetable oil and 1 tsp Sriracha. Add shrimp and mix to coat, cover and refrigerate for at least 30 minutes.
Preheat the grill to 450°F, place the marinated shrimp directly on a grill cook for 3 to 5 minutes per side or until the shrimps are just cooked through and opaque. If you do not have a grill available, cook the shrimp in a medium pan instead. Set aside.
In a medium bowl, whisk together 1 tbsp light soy sauce, 1 tbsp vegetable oil, 1 tsp Sriracha, fish sauce and sugar until the sugar has dissolved.
Add the lime juice, mint leaves, garlic and cilantro stems and stir to mix well. Set aside.
In a separate, medium-sized shallow bowl arrange the Riceberry Rice, carrots, tomatoes, celery, red onion, red chili, baby lettuce, and green peas.
Drizzle the rice salad with the dressing and top with grilled shrimps, cilantro leaves, microgreens, sunflower seeds and crispy shallots.
Recipe and photo courtesy of Chef Nuit.