Transform cold rice into crispy, sesame-coated kernels that pair beautifully with shrimp, herbs, and cucumbers in this bright and fresh Vietnamese-inspired salad.
1 pound large peeled, deveined raw shrimp
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 teaspoons granulated sugar, divided
2 cups day-old cooked jasmine rice, chilled
4 tablespoons toasted sesame oil, divided
3 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon warm water
1 cup thinly sliced red onion
1 cup mung bean sprouts (5 ounces), rinsed and drained
1/3 cup chopped fresh mixed herbs (such Thai basil, dill, and mint), plus more for garnish
2 tablespoons thinly sliced Fresno chile
1 English cucumber, halved lengthwise and cut into 1/8-inch half-moons (about 2 cups)
2 large garlic cloves, minced (about 1 tablespoon)
1/4 cup chopped salted roasted peanuts
Pat shrimp dry using paper towels. Toss together shrimp, salt, baking soda, and 1 teaspoon sugar in a medium bowl until evenly coated. Refrigerate, uncovered, until ready to use.
Meanwhile, preheat a 6-quart air fryer to 400℉ for 5 minutes. Stir together rice and 2 tablespoons sesame oil in a large bowl until combined. Arrange half of rice in a thin even layer in basket of air fryer. Cook, undisturbed, until golden and crisp on 1 side, about 8 minutes. Stir rice, and continue cooking until evenly golden, about 2 minutes more. Transfer crispy rice to a plate. Repeat cooking process with remaining rice. Wipe bowl clean, and set aside.
While second batch of rice cooks, whisk together fish sauce, lime juice, water, 1 tablespoon oil, and remaining 1 teaspoon sugar in reserved large bowl until sugar dissolves; set aside.
Pat shrimp dry again using paper towels. Add remaining 1 tablespoon oil to shrimp; toss to coat. Arrange shrimp in air fryer basket in a single layer, making sure shrimp are not touching. Cook, undisturbed, until shrimp are cooked through and have just turned opaque, about 4 minutes.
Add onion, bean sprouts, mixed herbs, chile, cucumber, garlic, shrimp, and rice to fish sauce mixture; toss to combine. Top with peanuts, and garnish with additional herbs. Serve immediately.
