Caroline Dumas’ Forbidden Rice and Shrimp Salad

Caroline Dumas’ Forbidden Rice and Shrimp Salad

  • Preparation 20 min
  • Servings 4
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

    • 1 1/4 cups (310 ml) Venere black rice (see note)
    • 2 tablespoons (30 ml) walnut or olive oil
    • 1 stick lemongrass, finely chopped
    • 1 3/4 lb (800 g) peeled shrimp, patted dry
    • 2 ripe and firm avocados, cubed
    • 1 cup (250 ml) chopped cilantro
    • 1 green onion, sliced diagonally
    • 1/3 cup (80 ml) roasted cashew nuts or peanuts, finely chopped (optional)
    • Sea salt and freshly ground pepper
  • Coconut Milk Dressing

    • 2/3 cup (160 ml) coconut milk
    • 3 tablespoons (45 ml) Nuoc Mam fish sauce
    • 1/2 piece grated palm sugar
    • 1 1/2 teaspoons (7 ml) sambal oelek
    • 2-inch (5-cm) galangal or ginger, grated
    • Juice of 2 limes

Preparation

Note from Ricardo

* Originally from China, Venere black rice is very flavourful, known for its aphrodisiac and nutritive attributes. It was reserved for the emperor.

Variation You can add blanched sweet peas, snow peas, edamame,  cherry tomatoes, etc..

This recipe is from Caroline Dumas’ book "Soupesoup à la maison».

Personal Note