Crispy Rice Salad with Marinated Jumbo Lump Crab

Ingredients

• Canola oil, for frying
• 7 arbol chiles, without stems
• 1 large egg
• 4 cups cooked jasmine rice, warm
• 3 tablespoons shredded coconut
• 2 tablespoons red curry paste
• 1 tablespoon thinly shredded makrut lime leaves
• Kosher salt and freshly ground black pepper
• 1/2 cup fish sauce
• 1/4 cup lime juice
• 2 tablespoons sugar
• 1/2 teaspoon chicken bouillon, such as Knorr
• 1/2 teaspoon umami seasoning (MSG), optional
• 1/2 cup fresh cilantro, chopped
• 1/2 cup sliced green onion, plus more for serving
• 1/2 cup fresh mint, chopped
• 1/4 cup julienned ginger
• 1/4 cup thinly sliced red onion
• 1/4 cup roasted peanuts, chopped, plus more for serving
• 8 ounces jumbo lump crab meat
• Lettuce and shiso leaves, for serving

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