Low FODMAP crispy rice salad (Nam Khao inspired) - George Eats

Ingredients

• 400 g Jasmine rice (cooked the night before or 2-3 hours before to allow it to dry out)
• 2-3 large red chillies de-seeded and chopped ((see notes))
• 50 g galangal or ginger grated ((see notes))
• 50 g lemongrass finely sliced ((the white parts of approx 2 large stalks of lemongrass))
• Good grating of makrut lime zest (or 5-10 makrut lime leaves, stems removed and chopped finely)
• 1-4 pickled garlic cloves ((optional, see notes))
• 1/2 teaspoon ground cumin or cumin seeds
• 1-2 tablespoons sweet paprika for colour
• 1 teaspoon fine salt or to taste
• white pepper to taste
• ½ bunch (65g) (spring onion greens, chopped)
• 3-4 Thai basil leaves, chopped ((use the rest in the salad))
• 3-4 Vietnamese mint leaves, chopped ((use the rest in the salad))
• 80 ml (1/3 cup)* neutral oil (I used vegetable)
• 1 tablespoon vegan shrimp paste (I use Vincent the Vegetarian which contains no onion or garlic)
• 10 ml (2 teaspoons) maple syrup or 2 teaspoons white sugar
• 40 g (2 tablespoons)* white sugar ((Use 2 extra teaspoons for NZ, USA, Canadian, UK and European teaspoons))
• 40 ml (2 tablespoons)* boiling water ((Use 2 extra teaspoons for NZ, USA, Canadian, UK and European teaspoons))
• 40 ml (2 tablespoons)* lime juice ((Use 2 extra teaspoons for NZ, USA, Canadian, UK and European teaspoons))
• 20-40 ml (1-2 tablespoons)* vegetarian fish sauce (see notes)
• 2-3 Lebanese cucumbers (chopped)
• 1 bunch Vietnamese mint (chopped)
• 1 bunch Thai basil (chopped)
• ¾ - 1 cup roasted peanuts ((optional, omit for peanut allergy))
• remaining 1/2 bunch spring onions, finely chopped (optional)