THAI-STYLE CRAB AND BROWN-RICE SALAD
1 cup brown ricewater2T grated palm sugar2T fish sauce1/3 cup lime juice¼t ground white pepper2 spring onions, sliced thinly2 long fresh red chillies, seeds removedand sliced very thinly2 cups loosely packed watercress sprigs1/3 cup coriander leaves, chopped coarsely250g fresh crab meat1 cucumber, peeled and halved lengthways2 medium carrotssea salt and freshly ground black pepperlime wedges, to serve (optional)
Bring the rice to the boil in a saucepan with two cups of water. Simmer it, uncovered, for about 30 minutes or until the rice is tender. Rinse it in a large sieve under cold running water until it is cool, then drain it well.
Combine the sugar, fish sauce, lime juice, pepper, spring onion, chilli, watercress and coriander in a large bowl. Use a fork to…
