Toasted Rice Sweet and Sour Dressing
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Finn Tonry
Finn Tonry (@Finntonry) is a chef and recipe developer who’s all about making healthy food exciting. After years working in some of London’s best restaurants, he’s now focused on creating high-protein dishes that look great, taste amazing, and actually make you feel good.
Tips & Meal Prep
Storage: Store in an airtight container in the fridge for up to 3 days. Stir before serving.
Substitutions: Swap fish sauce for soy sauce to make it vegetarian. Adjust the lime juice and chilli jam to balance the sweetness and acidity to your preference.
Serving Ideas: Drizzle over grilled meats, fresh salads, noodle bowls, or use as a dipping sauce for crispy appetisers.
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Yes! Store in the fridge for up to 3 days. Stir before serving as the toasted rice may settle.
Mild to medium, depending on the heat level of the chilli jam. Adjust to taste.
Jasmine rice is ideal for its fragrance, but sticky rice or glutinous rice can also work.
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Step 1.
Place a small pan over medium heat and add the jasmine rice. Dry toast for 4-6 minutes, stirring, until golden brown.
Step 2.
Transfer the toasted rice to a pestle and mortar and grind into a coarse powder (some texture is fine).
Step 3.
In a bowl, mix the chilli jam, fish sauce, and lime juice. Stir well to combine.
Step 4.
Add the ground toasted rice, finely sliced shallots, and chopped coriander to the dressing.
Step 5.
Mix everything together and let sit for 5 mins before serving.
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