Lao Crispy Rice Salad | Audrey and Jon

Ingredients

• 1.5 cups of cold, cooked long grain rice (preferably jasmine)
• 1-2 tablespoons Thai red or yellow curry paste
• 1.5 tablespoons flour (rice or AP)
• 1 large thinly-sliced shallot
• 1" fresh ginger, peeled and cut into slivers
• 1 cup cilantro, roughly chopped
• 2 scallions, roughly chopped
• 1/2 cup roasted peanuts
• 1/2 cup sliced sweet chinese sausage, fried
• 2 fresh bird's eye chills, finely chopped
• Juice of 2 limes
• Approx 1 tsp or less of fish sauce