Instruction

• Rinse the rice, soak in water for about 10 minutes, then drain well
• Heat a wok or large skillet over medium heat
• Add the rice and stir constantly until evenly dark golden brown and very fragrant, about 5 minutes
• Transfer to a bowl to cool
• Grind finely using a spice grinder or mortar and pestle, then sift through a fine mesh strainer to remove any large pieces
• Set aside
• Thinly slice the shallots lengthwise
• Finely chop the galangal, pickled scallion heads, chili peppers, and bitter orange zest
• Coarsely grind the roasted peanuts
• Heat a frying pan over low heat, add shredded coconut, and toast, stirring, for 2–3 minutes
• Set aside
• In a large bowl, combine lime juice, bitter orange juice, palm sugar, pickled scallion brine, and fish sauce
• Stir until fully dissolved and well mixed
• In a mixing bowl, combine dried shrimp, toasted coconut, chopped aromatics, and dressing
• Mix well
• Add roasted rice powder and stir again
• Top with coarsely ground roasted peanuts
• Place the salad on a large plate
• Let each guest spoon a little onto their own small plate, wrap in leafy greens with vegetables, and enjoy in bite-size portions
• For a vegetarian version, omit the dried shrimp and fish sauce
• Season to taste with soy sauce and a pinch of sea salt, keeping the sweet-sour balance