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Prep time
2 minutes
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Cook time
25 minutes
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Makes
about 1/4 cup
Author Notes
In Isan, a region in northeast Thailand, “zab” is used to describe a Captain Falcon–strength jolt of flavor to the mouth. Toasted and ground sticky rice (khao khua) is a common ingredient Isan cooks call in for a what’s-the-word-for-this crunch on minty salads or puckery, porky laap. So that I don’t lose any of that volatile roasty-toastiness, I toast and powder only what I plan to use that day. For a finger-sticking dust worth its salt, I add a tiny squeeze of lime, pinch of chile, and just enough sugar to bring you back for more. Massage the lime zest in with your fingers, and hover—if you dare—for a zab-zab punch to the face. Use to dust popcorn, roasted fish collars, or fried chicken wings. —Coral Lee
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Ingredients
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3 tablespoons
Thai sticky rice
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1
stalk lemongrass, tough layers removed, cut into 3-inch pieces
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2
Makrut lime leaves
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1
Thai bird chile
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1 teaspoon
coconut sugar
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1 teaspoon
kosher salt
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1 teaspoon
freshly squeezed lime juice
Directions
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Toast the sticky rice, lemon grass, lime leaves, and chili in a shallow frying pan set over low heat, stirring frequently, until everything is a deep mahogany and crisp, 18 to 20 minutes. Remove from heat and let cool.
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Transfer the toasted sticky rice mixture to a blender, spice grinder, or mortar and pestle, and blitz until it’s the texture of cornmeal. Pour into a small bowl or glass jar, fish out any stringy lemongrass bits, and stir in the remaining ingredients.
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