Crispy Rice Salad with Warrigal Greens and Jackfruit
Prep Time 20 minutes
Cook Time 45 minutes
400g jasmine rice, cooked and kept warm
20g coconut oil
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
1tbs chilli oil
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.