Bangkok Rice and Shrimp Salad

Bangkok Rice and Shrimp Salad Recipe - A Delicious Thai Dish

Region / culture: Thailand | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Bangkok Rice and Shrimp Salad is a vibrant and flavorful dish that combines the aromatic essence of Thai cuisine with the simplicity of a salad. This dish is perfect for those who love the exotic flavors of coconut, basil, and rice vinegar, paired with the succulence of shrimp. It's a refreshing meal that's both satisfying and light, making it ideal for any occasion, from a casual lunch to a more formal gathering.

History

The origins of Bangkok Rice and Shrimp Salad can be traced back to the traditional Thai cuisine, which is known for its emphasis on fresh ingredients and complex flavors. This recipe is a modern interpretation that simplifies traditional methods while preserving the essence of Thai flavors. It reflects the fusion of local ingredients like coconut milk, basil, and rice, with the global love for shrimp, creating a dish that's both familiar and exotic.

Ingredients

0.5 cup of canned coconut milk
0.25 cup of rice vinegar
1 tbsp of oil
0.5 tsp of salt
3 tbsp of chopped basil, plus additional basil leaves for garnish
3 cups of cooked U.S. jasmine or medium grain rice
1 lb (454 g) of frozen cooked shrimp, peeled, deveined, thawed
0.5 cup of chopped salted peanuts

How to prepare

In a small bowl, whisk together milk, vinegar, and oil. Add salt and basil, and set aside. In a medium bowl, stir together rice, shrimp, and coconut milk mixture until well blended. Spoon the mixture into a serving bowl and garnish with peanuts and basil.

Variations

For a vegetarian version, replace the shrimp with tofu or tempeh. You can also add other vegetables like bell peppers or cucumbers for extra crunch and nutrition. For a spicier kick, include a teaspoon of finely chopped Thai chilies in the dressing.

Cooking Tips & Tricks

To ensure the best flavor and texture, use jasmine rice for its fragrant aroma and slightly sticky consistency. When cooking the rice, make sure it's not too wet or dry, as the salad's dressing will add moisture. For the shrimp, using pre-cooked, frozen shrimp saves time, but you can also cook fresh shrimp if preferred. Just make sure they're cooled before adding to the salad. Lastly, gently fold the ingredients to keep the rice and shrimp intact for a pleasant presentation.

Serving Suggestions

Serve the Bangkok Rice and Shrimp Salad chilled or at room temperature. It can be a standalone meal or paired with other light dishes such as a clear soup or spring rolls for a more filling meal. Garnish with extra basil leaves and a wedge of lime on the side for added freshness.

Cooking Techniques

The key technique in this recipe is the preparation of the dressing and the gentle mixing of the salad to ensure the flavors meld without breaking the rice grains or shrimp. Using a whisk for the dressing and a spatula for mixing can help achieve the best texture.

Ingredient Substitutions

If jasmine rice is unavailable, basmati rice can be a good substitute due to its similar fragrance and texture. For a lower-fat option, light coconut milk can replace regular coconut milk. If basil is not available, cilantro can offer a different but complementary flavor.

Make Ahead Tips

This salad can be prepared up to a day in advance, with the dressing stored separately and added just before serving to maintain the freshness and prevent the rice from becoming too soggy.

Presentation Ideas

Serve the salad in a large, shallow bowl to showcase its colors and textures. Garnish with whole basil leaves and a sprinkle of crushed peanuts for an appealing finish. A lime wedge on the side adds a pop of color and allows guests to adjust the acidity to their taste.

Pairing Recommendations

Pair this salad with a light, crisp white wine such as a Sauvignon Blanc or a Pinot Grigio. These wines complement the dish's flavors without overpowering them. For a non-alcoholic option, a lemongrass iced tea would be refreshing and thematic.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to two days. This salad is best enjoyed cold or at room temperature, so reheating is not recommended. Stir well before serving again.

Nutrition Information

Calories per serving

A serving of Bangkok Rice and Shrimp Salad contains approximately 350 calories. This makes it a moderately calorie-dense meal, suitable for those looking for a satisfying yet not overly heavy option.

Carbohydrates

A serving of Bangkok Rice and Shrimp Salad contains approximately 45 grams of carbohydrates. The majority comes from the jasmine rice, which is a good source of energy. The carbohydrates in this dish are primarily complex, providing a steady release of energy without spiking blood sugar levels.

Fats

This dish contains about 10 grams of fat per serving, with the majority coming from the coconut milk and oil used in the dressing. While coconut milk is high in saturated fat, it also provides beneficial nutrients and adds a rich flavor to the dish. The peanuts add healthy unsaturated fats, which are good for heart health.

Proteins

Each serving of Bangkok Rice and Shrimp Salad offers around 25 grams of protein, mainly from the shrimp. Shrimp is an excellent source of lean protein, which is essential for muscle repair and growth. The peanuts also contribute a small amount of additional protein.

Vitamins and minerals

This salad is a good source of various vitamins and minerals, including vitamin B12 from the shrimp, which is crucial for nerve function and the production of DNA. The basil provides vitamin K, essential for blood clotting and bone health. The peanuts add magnesium, beneficial for heart health and energy production.

Alergens

The main allergens in this dish are shellfish (shrimp) and peanuts. Those with allergies to these ingredients should avoid this salad or find suitable substitutions.

Summary

Overall, Bangkok Rice and Shrimp Salad is a balanced meal with a good mix of carbohydrates, proteins, and fats. It provides essential vitamins and minerals while being mindful of calories. However, it does contain allergens that some individuals may need to avoid.

Summary

Bangkok Rice and Shrimp Salad is a delightful dish that brings the essence of Thai cuisine into an easy-to-make salad. It's a balanced meal that combines the aromatic flavors of coconut, basil, and rice vinegar with the protein-rich shrimp. With options for customization and make-ahead preparation, it's a versatile recipe that can suit various dietary needs and occasions.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Bangkok Rice and Shrimp Salad. It was a warm summer day, and I was visiting my friend Alice in her cozy kitchen. As we chatted over a cup of tea, Alice suddenly got up and started rummaging through her collection of cookbooks.

"I have the most amazing recipe for Bangkok Rice and Shrimp Salad that I learned from a friend who traveled to Thailand," Alice exclaimed, her eyes sparkling with excitement. "I think you'll love it!"

As Alice laid out the ingredients and began to prepare the dish, I watched in awe at her deft hands moving with precision and grace. She explained each step in detail, sharing the stories behind the flavors and techniques she had learned from her friend.

The aroma of fragrant herbs and spices filled the air, transporting me to a bustling street market in Bangkok. I could almost hear the vendors calling out their wares and the sizzle of the hot grills as they cooked up delicious dishes for hungry customers.

As Alice plated the finished dish, my mouth watered at the sight of the vibrant colors and textures coming together in perfect harmony. The tender shrimp, fluffy rice, crunchy vegetables, and zesty dressing made my taste buds dance with anticipation.

With a smile, Alice handed me a fork and urged me to take a bite. The first taste was a revelation - a burst of flavors that sang in perfect harmony on my tongue. The sweetness of the shrimp, the tangy dressing, the crunch of the vegetables - each element complemented the other in a symphony of taste.

From that moment on, I was hooked. I knew I had to learn how to make this dish for myself and share it with my family and friends. Alice kindly wrote down the recipe for me, along with some tips and tricks she had picked up along the way.

Back at home, I set to work in my own kitchen, gathering the ingredients and following the steps with care. As I chopped, stirred, and seasoned, I thought back to that day in Alice's kitchen and the joy of discovering a new recipe that would become a beloved favorite.

After a bit of trial and error, I finally mastered the art of making Bangkok Rice and Shrimp Salad. Each time I prepared it, I would think of Alice and the wonderful memories we had shared over a simple dish that brought us closer together.

Over the years, I have made this recipe countless times, tweaking it here and there to suit my own tastes and preferences. I have shared it with friends, family, and even strangers who have become fast friends after just one bite.

The beauty of this dish lies not only in its delicious flavors and textures but also in the stories and memories it evokes. Each time I make it, I am transported back to that warm summer day in Alice's kitchen, surrounded by the love and laughter of good friends.

And so, as I sit down to enjoy a bowl of Bangkok Rice and Shrimp Salad, I am filled with gratitude for the wonderful people and experiences that have shaped my culinary journey. This recipe is more than just a dish - it is a testament to the power of food to bring us together, to create lasting memories, and to nourish both body and soul.