Dressing: Put water in small pan with shrimp paste, sugar, kaffir lime leaves and lemon grass. Heat gently, stirring continuously, until the sugar dissolves, then bring to boil and simmer for 5 minutes. Strain the mixture into a bowl and chill.
Salad: Put cooked rice into salad bowl and fluff. Add pear, shrimp, avocado, cucumber, lemon grass and sweet chili sauce. Mix well. Add the sliced chili, almonds and cilantro to the bowl and toss well. Garnish with the basil leaves and serve with the dressing.
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|Serving Size: 1 Serving (388g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 187 (24%)|
|Amt Per Serving||% DV|
|Total Fat 20.8g||28 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 21.5mg||7 %|
|Sodium 169.7mg||6 %|
|Potassium 787mg||21 %|
|Total Carbohydrate 129.2g||38 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 119.2g|
|Protein 19.8g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 779
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