Crispy Rice Salad with Creamy Peanut Dressing
656 kcal / serving ⏱ 55 min
🍽 2 Servings
Ingredients — 2 Servings
- 1 tbsp peanut butter
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp honey
- 0.5 tbsp sesame oil
- 2 cloves garlic
- 1.5 tbsp water
- 1 cup rice
- 1 tbsp chili oil
- 1 tsp soy sauce
- 1 cucumber↗
- 1 avocado
- 225 g shrimp
- 30 g edamame
- 1.5 spring onions
- herbs as needed
- sesame seeds as needed
- lime as needed
Instructions
- 1
Thoroughly mix the cold rice with the chili oil and soy sauce.
- 2
Spread the rice mixture flat on a baking sheet lined with parchment paper and roast it in the preheated oven at 200 degrees for about 30 to 40 minutes until crispy.
- 3
For the dressing, combine peanut butter, rice vinegar, soy sauce, honey, sesame oil, and the pressed garlic in a bowl.
- 4
Gradually stir in warm water until a creamy and smooth consistency is achieved.
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