Meang Nem

1. Rinse the rice, soak it for about 10 minutes, then drain well. Heat a wok over medium heat, add the rice, and stir constantly until evenly dark golden and very fragrant, about 5 minutes. Cool it, then grind finely in a spice grinder or mortar and sift out any large pieces.
2. Thinly slice the shallots lengthways. Finely chop the galangal, pickled scallion heads, chillies and bitter orange zest. Coarsely grind the roasted peanuts. Toast the shredded coconut in a dry pan over low heat for 2-3 minutes, stirring, then set aside.
3. In a large bowl, combine the lime juice, bitter orange juice, palm sugar, pickled scallion brine and fish sauce, stirring until dissolved.
4. Mix the dried shrimp, toasted coconut, chopped aromatics and dressing together in a bowl, then add the roasted rice powder and stir again. Top with the coarsely ground peanuts.
5. Set the salad on a large plate and let each guest spoon a little onto their own plate, wrap it in leafy greens with vegetables, and eat it in bite-sized parcels.
6. For a vegetarian version, leave out the dried shrimp and fish sauce and season with soy sauce and a pinch of sea salt, keeping the sweet-sour balance.

Tips from the ZestyPlate Kitchen

• Toast the rice until deep golden and aromatic, then grind it; that nutty crunch is the heart of the dish.
• Toast the coconut slowly until golden so it adds aroma rather than just texture.
• Taste the dressing and adjust it until sweet, sour and salty all read at once, with none winning out.
• Toss everything together only just before serving so the rice powder keeps its crunch.