Bamboo Shoot Salad from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 15 ml/1 tbsp toasted sesame seeds
• 2 1/2 ml/½ tsp dried chilli flakes
• 20–25 small fresh mint leaves
• 30 ml/2 tbsp fresh lime juice
• 5 ml/1 tsp granulated sugar
• 45 ml/3 tbsp chopped spring onions (scallions)
• 30 ml/2 tbsp Thai fish sauce
• 15 ml/1 tbsp chopped garlic
• 25 g/1 oz/about 3 tbsp glutinous rice
• 30 ml/2 tbsp chopped shallots
• 400 g/14 oz canned bamboo shoots, in large pieces