This salad, which has a hot and sharp flavour, originated in north-east Thailand. Use fresh young bamboo shoots if you can find them, otherwise substitute canned bamboo shoots.
ingredients
serves 4
14 ounce can whole bamboo shoots
2 tablespoons glutinous rice
2 tbsp chopped shallots
1 tbsp chopped garlic
3 tbsp chopped scallions
2 tbsp fish sauce
2 tbsp lime juice
1 tsp granulated sugar
1/2 tsp dried flaked chillies
20 - 25 small mint leaves
1 tbsp toasted sesame seeds
method
1. Rinse and drain the bamboo shoots, then slice and set aside.
2. Dry roast the rice in a skillet until it is golden brown. Remove and grind to fine crumbs with a pestle and mortar.
3. Tip the rice into a bowl, add the shallots, garlic, scallions, fish sauce, lime juice, granulated sugar, chillies and half the mint leaves.
4. Mix thoroughly, then pour over the bamboo shoots and toss together. Serve sprinkled with sesame seeds and the remaining mint leaves.
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more information
Omit the sesame seeds to reduce calories and fat. Use ready-minced or "lazy" garlic instead of crushing your own.
