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Nam Khao

LAOS

Crispy Rice Salad

SUBMITTED BY

Leslie

Nam Khao

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Ingredients
  

  • 2 cups jasmine rice
  • 2½ cups water
  • 1 egg
  • 3 Tbsp red curry paste
  • 1 Tbsp sugar
  • 1 cup dried coconut shreds
  • 2 Tbsp lime leaves finely chopped
  • 2 Tbsp fish sauce
  • large pinch salt
  • juice of 1 lime
  • 1 cup cured Lao pork sausage crumbled
  • 1 cup cooked and sliced pork skin
  • ½ cup fresh cilantro chopped
  • ½ cup green onion chopped
  • ¼ cup roasted peanuts lightly crushed
  • fried chili and lettuce for serving

Instructions
 

  • Rinse the rice and then bring it to a boil with the water for 15 mins on low with the pot covered.
  • Put the cooked rice on a tray and cool for 1 hour.
  • In a small bowl, whisk the egg and add red curry paste and sugar.
  • Add the cooled cooked rice in a large bowl, then add the curry egg mixture. Add coconut shreds and lime leaves then mix.
  • Form hand full sized disks.
  • Heat cooking oil to 350℉ and fry for 10 mins or until deeply golden brown.
  • In a large bowl, add the fried rice balls and crumble.
  • Add the fish sauce, lime juice and mix well. Add salt to taste.
  • Add the cured pork, pork skin, cilantro, green onion, and roasted peanuts and gently mix.
  • Garnish with fried chili then eat it as a lettuce wrap.

Notes

Recipe inspired by Saeng's Kitchen
Course: Dinner, Lunch
Region: Asia

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