Four to Six
By Judy Bastyra and Becky Johnson
The sky’s the limit with this recipe. Use whatever fruit, vegetables and even leftover meat that you might have, mix with cooked rice and pour over the fragrant dressing.
Make the dressing. Put the measured water in a small pan with the shrimp paste, sugar, kaffir lime leaves and lemon grass. Heat gently, stirring, until the sugar dissolves, then bring to boiling point and simmer for 5 minutes. Strain into a bowl and set aside until cold.