Nam Khao (Crispy Rice Salad)

Takes 230 minutes | Serves 4 |

Ingredients

475 mL Jasmine rice
30 mL Thai red curry paste
1 tsp ginger, minced
3 each garlic cloves
3 each shallot
2 each kaffir lime leaves
4 tbsp fish sauce
0.5 tssp white pepper
2 tsp light brown sugar
1 each egg
1 tbsp corn flour
some for deep frying Canola oil
2 tbsp sugar
2 tbsp lime juice
1 tbsp rice vinegar
1 each cilantro stem
4 each Thai chilli
80 ml boiling water
2 each Nam sausage
80 ml mint
80 ml coriander
80 ml Thai Basil
60 ml roasted peanuts
2 tbsp fried shallots
2 each spring onions
some for wrapping lettuce leaves

Steps

To Make the Rice Balls

• Cook the rice until done. Remove from the heat and spread into a layer on a sheet pan loosely covered with paper towels to cool and dry (about 2 hours).
• Prepare all other ingredients.
• Mix the rice ball ingredients together (except the oil).
• Create small balls with the rice mix and refrigerate.
• Fry the rice balls in heated oil until crisp.

To Make the Dressing

• Combine all ingredients except the water, then add boiling water and whisk. Cool completely.

Arranging the Salad

• Break up the rice balls and toss with other salad ingredients. Add dressing and mix.