2 tbsp jasmine rice
200g bamboo shoots, in thin strips
1 tsp Tamarind Paste
1 tbsp Fish Sauce
1 tsp Palm Sugar
1 garlic clove, finely chopped
1 small red chilli, deseeded and finely chopped
2 spring onions, sliced
1 tbsp sesame seeds
- Heat a frying pan, add the dry rice and heat until golden brown. Then remove the rice from the pan and grind using a pestle and mortar.
- In a small saucepan, mix the fish sauce, tamarind paste, water, palm sugar, garlic and chilli together and bring to the boil.
- Stir in the bamboo shoots and heat for a further 2 mins.
- Remove from the heat, add the ground rice, spring onions and sesame seeds and serve hot
Add lime wedges and chopped coriander to finish off the dish. Replace the Fish Sauce with Vegetarian 'Fish' sauce for a vegan alternative
Bamboo shoots are a natural source of copper, iron and potassium