START TO FINISH: 35 minutes
SERVINGS: 4
Malaysian nasi ulam, a rice dish suffused with a variety of Southeast Asian herbs, inspired this recipe. We use readily available herbs and add shrimp to make a light main dish out of the salad. If you find Thai basil, use it in place of Italian basil. You can buy cooked shrimp in the seafood department of most supermarkets or poach your own peeled and deveined shrimp in barely simmering water seasoned with a handful of cilantro stems. Cook just until the shrimp turn opaque, then transfer to ice water to stop the cooking. Dry the shrimp well before using.
Don’t use sweetened shredded coconut flakes; their sweetness will alter the flavor of the dish.
1½ cups jasmine rice, rinsed and drained
½ cup coconut milk
¼ cup lime juice
2 tablespoons fish sauce
3 tablespoons finely grated fresh ginger
8 scallions, thinly sliced, white and green parts reserved separately
Kosher salt
1 pound cooked medium shrimp, tails removed, cut into bite-size pieces
1 cup lightly packed fresh basil, finely chopped
1 cup lightly packed fresh cilantro, finely chopped
½ cup unsweetened shredded coconut, toasted
In a large saucepan over medium-high, bring the rice and 2 cups water to a simmer, then reduce to low, cover and cook until tender and the water is absorbed, about 12 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes.
Meanwhile, line a rimmed baking sheet with kitchen parchment. When the rice is done, fluff with a fork, then spread in an even layer on the baking sheet. Let cool for 15 minutes.
In a large bowl, whisk together the coconut milk, lime juice, fish sauce, ginger, scallion whites and 1 teaspoon salt. Add the shrimp, toss and let stand for 5 minutes. Add the rice, scallion greens, basil, cilantro and coconut and toss. Taste and season with salt.