Southern Thai Rice Salad with Shrimp (Khao Yam) | Saveur

Name: Southern Thai Rice Salad with Shrimp (Khao Yam) | Saveur
Ingredients: 1 1⁄2 cups long-grain rice (11 oz.); 1 cup fresh or thawed frozen shredded coconut; 1 tbsp. vegetable oil; 1 tbsp. Thai shrimp paste; 1 small knob galangal, peeled and thinly sliced (⅓ cup); 2 lemongrass stalks, green tops trimmed, tough outer layers discarded, thinly sliced (⅓ cup); 10-15 fresh Thai chiles (½–¾ oz.), stemmed; 20 medium cooked shrimp (9 oz.), thinly sliced; 12 large betel leaves, thinly sliced (⅓ cup); 5 long beans, thinly sliced (½ cup); 4 small shallots, peeled and sliced (⅓ cup); 3 kaffir lime leaves, thinly sliced (1 Tbsp.); 1 small unripe mango (10 oz.), peeled and shredded on a box grater (1 cup); 1 small lime, peeled and diced (¼ cup); 1 1⁄2 tsp. Thai thin soy sauce; 1⁄2 tsp. Thai chicken bouillon powder; Fish sauce, to finish

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This rice salad is full of coconut, shrimp, chiles, lemongrass, and mango. Use a Thai-style mortar and pestle when making this dish for best results.

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Ingredients

1 1⁄2 cups long-grain rice (11 oz.)
1 cup fresh or thawed frozen shredded coconut
1 tbsp. vegetable oil
1 tbsp. Thai shrimp paste
1 small knob galangal, peeled and thinly sliced (⅓ cup)
2 lemongrass stalks, green tops trimmed, tough outer layers discarded, thinly sliced (⅓ cup)
10-15 fresh Thai chiles (½–¾ oz.), stemmed
20 medium cooked shrimp (9 oz.), thinly sliced
12 large betel leaves, thinly sliced (⅓ cup)
5 long beans, thinly sliced (½ cup)
4 small shallots, peeled and sliced (⅓ cup)
3 kaffir lime leaves, thinly sliced (1 Tbsp.)
1 small unripe mango (10 oz.), peeled and shredded on a box grater (1 cup)
1 small lime, peeled and diced (¼ cup)
1 1⁄2 tsp. Thai thin soy sauce
1⁄2 tsp. Thai chicken bouillon powder
Fish sauce, to finish