- 1 cup just-cooked jasmine rice
- 2 tablespoons julienned fresh red fresno chile pepper (or other chile)
- 2 tablespoons ground dried shrimp
- 2 tablespoons ground golden peanuts
- 1/3 cup finely julienned cucumber
- 1/4 cup fresh cilantro leaves
- 6 mint leaves, julienned
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 teaspoon sesame oil
- 1 tablespoon fine peanut oil
- 1 1/2 teaspoons sugar
- 1/2 teaspoon freshly ground black pepper
- 6 to 8 medium-large shrimp, butterflied and poached until just done
- Mixed greens
- When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, 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.