Crispy Rice Salad with Warrigal Greens and Jackfruit

Prep Time 20 minutes

Cook Time 45 minutes

Servings 2-4


Crispy rice

400g jasmine rice, cooked and kept warm

20g coconut oil

10g butter

40g fried shallots

20g spring onion, finely sliced

20g coriander, finely sliced with the stalks and leaves

5g table salt

3g black pepper, crushed

1.5l vegetable oil for deep frying

Young jackfruit salad

200g young jackfruit, finely sliced

60g pomelo, pith removed and broken up

40g warrigal greens, slightly wilted in a pan (can use spinach)

5pc perilla leaves, roughly chopped

8 pieces mint leaves, roughly chopped

10 pieces Vietnamese mint leaves, roughly chopped

4 pieces sawtooth coriander, finely sliced

5 sprigs rice paddy herb, finely sliced


40g fish sauce

40g caster sugar

40g rice vinegar

50g water

1tbs chilli oil

To assemble

20g salmon roe

5g finely sliced chives, to garnish


To make the crispy rice, combine all the ingredients together and then split the rice mix into three.

Make three even-sized balls then set aside until ready to fry.

When ready, heat up vegetable oil in a saucepan to 160C.

Fry for 5-6 minutes or until golden brown and crispy.

For the Jackfruit Salad, in a separate bowl, whisk together dressing ingredients until the sugar dissolves.

Place the rice balls in a bowl and crush the balls so they become flat

Quickly stir fry the jackfruit in a frypan with 20ml oil until warm, transfer to a bowl then add the remainder of the ingredients for the salad.

Dress the salad then top the rice with the salad.

Garnish with finely sliced chives and salmon roe.


Chinese Plum Sauce


Mashed Potatoes