air fryer crispy rice salad

Air Fryer

To make rice crispy, you need enough oil to coat each grain of rice. Skimping on the oil can result in pockets of rice that never crisp up.

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.