Crunchy rice cucumber salad
Method:
Fry the rice in a neutral oil slowly on a medium to low heat until golden brown and crisp.
Meanwhile, blanch the broccoli, edamame and peas. Smack the cucumber, take out the seeds and roughly chop. In a large bowl, mix all the dressing ingredients and then add the veg and sesame seeds. Mix well.
In a separate bowl mix the peanut butter sauce together, loosening with water. Pour this onto your platter, top with the smacked cucumber salad, sprinkle over the crispy rice and then finish with crispy onions and chilli oil!
Dressing:
1 garlic clove
1/2 a lemon
2 tsp rice vinegar
1 tbsp soy sauce
1 tbsp sesame oil
1-2 tbsp gochugaru flakes
Pinch sugar
Pinch msg
250g leftover rice
Peanut dressing:
2 tbsp smooth Pip & Nut peanut butter
2 tbsp rice wine vinegar
1 tbsp soy sauce (to taste)
Water to loosen
Ingredients:
- sesame seeds 3 (tbsp)
- garlic 1 (cloves)
- lemon 1 (pieces)
- red wine vinegar 2 (tsp)
- soy sauce 2 (tbsp)
- sesame oil 1 (tbsp)
- chili flakes 2 (tbsp)
- sugar 1 (pinch)
- cucumber 1 (pieces)
- peas 1 (bunch)
- broccoli 1 (pieces)
- spring onion 3 (stalks)
- mango 1 (pinch)
- basmati rice 250 (g)
- peanut butter 2 (tbsp)
- rice wine vinegar 4 (tbsp)
- msg 1 (pinch)