Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

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.


  • 350 g/12 oz/3 cups cooked rice
  • 1


  1. 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.