RCI-SF.002.0416.001

Bangkok Rice and Shrimp Salad

Name: Bangkok Rice and Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1/2 cup canned coconut milk; 1/4 cup rice vinegar; 1 tablespoon oil; 1/2 teaspoon salt; 3 tablespoons chopped basil (plus additional basil leaves for garnish); 3 cups cooked U.S. jasmine or medium grain rice; 1 pound frozen cooked Shrimp (peeled, deveined, thawed); 1/2 cup chopped salted peanuts

Makes 6 servings.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

canned coconut milk
1/2 cup
rice vinegar
1/4 cup
oil
1 tablespoon
salt
1/2 teaspoon
chopped basil
plus additional basil leaves for garnish
3 tablespoons
cooked U.S. jasmine or medium grain rice
3 cups
frozen cooked Shrimp
peeled, deveined, thawed
1 pound
chopped salted peanuts
1/2 cup

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Bangkok Rice and Shrimp Salad

Ingredients

Method

What Makes This Variant Distinct