- Combine garlic, chili peppers, and sugar in a mortar and pestle.
- Grind until to form a chunky paste.
- Add lime and fish sauce.
- Transfer into a bowl.
- In a small sauté pan, over medium toast jasmine rice until browned.
- Coarsely grind rice in mortar and pestle; set aside.
- Combine vegetables with cooked shrimp and squid in mixing bowl.
- Add dressing and toss.
- Transfer to serving plates and top with mint and rice.
Makes 5 servings.
Approximate Nutrient Analysis per serving:
170 calories, 1.5 g fat, 0 g saturated fat, 170 mg cholesterol, 700 mg sodium, 24 g carbohydrate, 2 g fiber, 10 g sugar, 16 g protein
