Nasi Ulam (Malaysian Rice Salad)

Cook time 20 Minutes
Servings 4


2 cups of cooked basmati rice, cooled
½ cup of dried shredded coconut, toasted
2 tbs. chopped Thai basil
2 tbs. chopped Vietnamese mint
3 spring onions, finely sliced

¼ cup dried shrimp, rehydrated in warm water until softened
¼ cup peanuts, toasted
¼ cup rice wine vinegar
2 cubes palm sugar
3 tbs. warm water from the rehydrated shrimp
2 tbs. soy
2 tbs. vegetable oil

Nasi Ulam (Malaysian Rice Salad)


For the dressing, drain the shrimp and pound along with the peanuts in a mortar and pestle. Add the vinegar, palm sugar, warm water, soy and oil and combine.

Combine the cooked rice with the coconut, herbs and spring onion. Add the dressing and toss to combine.