Meang Nem (Thai Seafood Salad)

Ingredients

• 200 g dried shrimp
• 160 g jasmine rice
• 400 g shredded coconut
• 80 g orange zest
• 12 chili peppers
• 200 g peanuts (optional)
• 400 g pickled scallion heads
• 120 ml pickled scallion brine
• 100 g galangal
• 120 g shallots
• 80 ml orange juice
• 200 ml lime juice
• 200 ml fish sauce
• 200 g palm sugar
• 1 head fresh leafy greens (optional)
• 1 cup fresh vegetables (optional)

Steps

1. Rinse rice, soak for 10 minutes, then drain. Toast in a dry wok over medium heat until golden brown and fragrant, about 5 minutes. Cool and grind into a fine powder.
2. Thinly slice shallots. Finely chop galangal, pickled scallion heads, chilies, and orange zest. Coarsely grind peanuts (if using). Toast shredded coconut in a dry pan until golden.
3. In a large bowl, whisk together lime juice, orange juice, palm sugar, pickled scallion brine, and fish sauce until sugar is dissolved.
4. Combine dried shrimp, toasted coconut, chopped aromatics (shallots, galangal, chilies, orange zest), and the prepared dressing. Mix well.
5. Stir in the roasted rice powder until evenly incorporated. Top with coarsely ground peanuts (if using).
6. Serve the Meang Nem with fresh leafy greens and other vegetables for wrapping.