Warm Jasmine Rice Salad
4 red Thai chilis, seeded and sliced thinly
3 T ground peanuts
3/4 c seedless cucumber, julienne
1/2 cup fresh cilantro leaves, chopped
1/2 c mint leaves, chopped
4 T fish sauce
3 t sesame oil
3 T fine peanut oil
3 teaspoons sugar
1/2 teaspoon freshly ground black pepper
6-8 medium-large shrimp, poached until just done and sliced in half lengthwise
Cook rice and let sit 10 to 20 minutes. Add the chili, dried shrimp, peanuts, cucumber, cilantro leaves, basil and mint.
Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice. Toss in the black pepper and shrimp. Serve on a bed of greens.