Crispy Watercress at Rangoon
Now here’s a way to appeal to folks who don’t judge salad by its healthfulness: deep-fry the greens. That’s what makes the fronds of watercress so crispy in this one. Battered in ultra-light rice flour, they’re flash-fried before getting sauced with a sweet-and-spicy lime/basil/chili dressing.
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