1. Allow the rice to completely dry out before beginning this dish.
- 4 cups cooked long-grain rice (1 1/3 cups raw)
- 1/2 cup dried shrimps
- 4 teaspoons peanut oil
- 1 large onion, sliced
- 2 cloves garlic, crushed
- 1/4 cup unsalted dry roasted peanuts
- 4 teaspoons finely chopped fresh lemongrass
- 2 teaspoons ground turmeric
- 1 small fresh red chili pepper, finely chopped
- 4 teaspoons vietnamese fish sauce
- 4 teaspoons chopped fresh cilantro
- 1/2 teaspoon ground black pepper
2. The easiest way to do this is to spread the rice evenly in a shallow dish, or on a tray, and leave uncovered in the refrigerator overnight.
3. The next day, place the shrimp in a heatproof bowl, cover with boiling water and allow to stand 30 minutes, or until soft, before draining.
4. In a large wok, heat the groundnut oil and stir-fry the onion, garlic, peanuts, lemon grass and turmeric, until fragrant.
5. Add the rice, shrimp and all the remaining ingredients and stir-fry until piping hot.
6. Serve immediately
I don't know you, but nice to meet you, glad you are back doing things that you enjoy in life!
Bob
LOL I'm sure that tastes great but there's one problem- I am violently allergic to peanuts :)
I appreciate the recipe though, and may try to make it without the peanuts.