Matt McMillan, Big Bowl's executive chef, threw together these items for his lunch one day. We ran it as a special the next week. It's simple and delicious.
Recipe information
Yield
Serves 2
Ingredients
1 cup just-cooked jasmine rice
2 tablespoons julienned fresh red fresno chile pepper (or other chile)
2 tablespoons ground dried shrimp
2 tablespoons ground golden peanuts
1/3 cup finely julienned cucumber
1/4 cup fresh cilantro leaves
6 mint leaves, julienned
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1 teaspoon sesame oil
1 tablespoon fine peanut oil
1 1/2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
6 to 8 medium-large shrimp, butterflied and poached until just done
Mixed greens
Preparation
Step 1
When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
Step 2
Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice. Toss in the black pepper and shrimp. Serve on a bed of greens.
