Lao Naem Khao (Crispy Rice Salad)

Ingredients

• 3 cupsjasmine rice, cooked
• 1fresh coconut, grated
• vegetable oil, for deep frying
• 2eggs, beaten
• 2 cupssour pork sausage, naem (fermented pork sausage), torn into pieces
• 2 clovespickled garlic, diced
• 1lime, juice only
• 2 tbspfish sauce
• 1 tbspsugar
• 1onion, thinly sliced, soaked in ice water
• 1shallots, thinly sliced, soaked in ice water
• 3scallions, finely chopped
• 1 cupcilantro
• 1/2 cuphot mint
• 1/2 cupmint
• 1/4 cuproasted peanuts
• lettuce, to serve, for wrapping
• fresh vegetables, to serve

Method

1. 1

   Thinly slice the onion and shallots and soak in an ice water bath while preparing the rest.

2. 2

   Grate the coconut into a large bowl. Add the cooked rice and mix together with your hands. Roll the mixture into 5cm (2-inch) rice ball croquettes.

3. 3

   Heat the oil in a pot or deep pan to 350°F. While it heats, beat the eggs in a large bowl. Dip each rice ball into the egg, then lower it into the hot oil.

4. 4

   Deep fry for 4 to 5 minutes, until the balls are a dark amber brown and crisp. Lift them out and drain on paper towels.

5. 5

   Once cooled slightly, break apart the rice balls and place in a large bowl.

6. 6

   Drain the onion and shallots. Tear the sour pork sausage into small pieces. Add the onion, shallots, sausage, pickled garlic, lime juice, fish sauce, sugar, cilantro, hot mint, mint and scallions to the bowl. Toss to combine.

7. 7

   Top with roasted peanuts. Serve with lettuce leaves, dried chili and fresh vegetables on the side.

Nutrition per serving