serves 4
ingredients
400g/14oz canned whole
bamboo shoots
25g/1oz long-grain rice
2 tablespoons chopped shallots
1 tablespoon chopped garlic
3 tablespoons chopped spring
onion
2 tablespoons Thai fish sauce
2 tablespoons lime juice
1 teaspoon granulated sugar
1⁄2 teaspoon dried red chilli flakes
20 small fresh mint leaves
1 tablespoon sesame seeds,
toasted
• Rinse and drain the bamboo
shoots, then slice and set aside in
a serving bowl.
• Dry-roast the rice in a heavy frying
pan until it is golden brown.
Remove and grind to fine crumbs
using a mortar and pestle.
• Tip the ground rice into a bowl.
Add the shallots, garlic, spring
onions, fish sauce, lime juice,
sugar, chilli flakes and half of the
mint leaves. Mix thoroughly.
• Pour over the bamboo shoots, and
toss together. Serve the salad
sprinkled with the sesame seeds
and the remaining mint leaves.
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