Instructions
1
Rinse the rice, soak in liquid for about 10 moments, then strain well.
2
scalding up a wok or large skillet over medium scalding up.
3
toss in the rice and swirl around constantly until evenly dark golden brown and very fragrant, about 5 moments.
4
Transfer to a dish to cool.
5
Grind finely using a seasoning grinder or mortar and pestle, then sift through a fine mesh strainer to remove any large pieces.
7
Thinly shred the shallots lengthwise.
8
Finely chop the galangal, pickled scallion heads, chili peppers, and acidic orange zest.
9
Coarsely grind the roasted peanuts.
10
scalding up a frying pot over low scalding up, toss in shredded coconut, and toast, stirring, for 2–3 moments.
12
In a large dish, combine lime nectar, acidic orange nectar, palm granulated sugar, pickled scallion brine, and fish gravy.
13
swirl around until fully dissolved and well mixed.
14
In a mixing dish, combine dried shrimp, toasted coconut, minced aromatics, and dressing.
16
toss in roasted rice dusting seasoning and swirl around again.
17
Top with coarsely ground roasted peanuts.
18
Place the salad on a large plate.
19
Let each guest spoon a little onto their own small plate, wrap in leafy greens with vegetables, and enjoy in bite-size portions.
20
For a vegetarian version, omit the dried shrimp and fish gravy.
21
augment the taste to palate with soy gravy and a pinch of sea table salt, keeping the honeyed-acidic balance.