8 oz or 225g of peeled cooked shrimp with tail and shells left on
sprinkle of salt & cayenne pepper
1 tbsp of long grain rice
2 tbsp of sunflower oil
1 large head of romaine lettuce with outer leaves removed
1/2 small cucumber, peeled, deseeded and thinly sliced
1 small bunch of chives, sliced into 1 inch pieces
1 handful of fresh mint leaves
1/4 cup of rice vinegar
1 fresh red chile, deseeded and thinly sliced
3 inch or 7.5 cm piece of lemongrass stalk, crushed
juice of 1 lime
2 tbsp of Thai fish sauce
Stevia (or 1 tsp of white sugar) to sweeten
Split each shrimp in half lengthwise, leaving the tail attached to one half. Sprinkle with a little salt and cayenne pepper.
To make the dressing combine the vinegar, chile, and lemongrass, then set aside to marinate.
Heat a wok or heavy skillet over high heat. Add the rice and then stir until brown and fragrant. Turn into a mortar and cool completely. Crush gently with a pestle until coarse crumbs form.
Heat the oil in a clean pan and stir fry the shrimp for one minute. Transfer to a plate and season with pepper.Tear the lettuce into bite sized pieces then transfer them to a shallow salad bowl. Add cucumber, chives and mint leaves and toss to combine.
Remove the lemongrass and most of the chile slices from the rice vinegar and whisk in the lime juice, fish sauce, and sugar. Pour most of the dressing over the salad and toss well to mix. Top with the shrimp and drizzle with the remaining dressing. Sprinkle with the toasted rice and serve immediately.
Add this mixture to the rice and mix well, ensure all grains are well coated.
Add the golden raisons tomatoes, cucumber, scallions, tuna and chopped cilantro. Season with salt and pepper. Allow the salad to cool, and serve at room temperature.