1 - Rinse the rice, soak in water for about 10 minutes, then drain well.

2 - Heat a wok or large skillet over medium heat.

3 - Add the rice and stir constantly until evenly dark golden brown and very fragrant, about 5 minutes.

4 - Transfer to a bowl to cool.

5 - Grind finely using a spice grinder or mortar and pestle, then sift through a fine mesh strainer to remove any large pieces.

6 - Set aside.

7 - Thinly slice the shallots lengthwise.

8 - Finely chop the galangal, pickled scallion heads, chili peppers, and bitter orange zest.

9 - Coarsely grind the roasted peanuts.

10 - Heat a frying pan over low heat, add shredded coconut, and toast, stirring, for 2–3 minutes.

11 - Set aside.

12 - In a large bowl, combine lime juice, bitter orange juice, palm sugar, pickled scallion brine, and fish sauce.

13 - Stir until fully dissolved and well mixed.

14 - In a mixing bowl, combine dried shrimp, toasted coconut, chopped aromatics, and dressing.

15 - Mix well.

16 - Add roasted rice powder and stir again.

17 - Top with coarsely ground roasted peanuts.

18 - Place the salad on a large plate.

19 - Let each guest spoon a little onto their own small plate, wrap in leafy greens with vegetables, and enjoy in bite-size portions.

20 - For a vegetarian version, omit the dried shrimp and fish sauce.

21 - Season to taste with soy sauce and a pinch of sea salt, keeping the sweet-sour balance.