Lao Naem Khao (Crispy Rice Salad)

Ingredients

• 3 cupjasmine rice, cooked
• 1fresh coconut, grated
• vegetable oil, for deep frying
• 2eggs, beaten
• 2 cupsour pork sausage, naem (fermented pork sausage), torn into pieces
• 2 clovepickled garlic, diced
• 1lime, juice only
• 2 tbspfish sauce
• 1 tbspsugar
• 1onion, thinly sliced, soaked in ice water
• 1shallots, thinly sliced, soaked in ice water
• 3spring onions, 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 cooking oil in a pot or deep pan. Beat the eggs in a large bowl. Dip each rice ball into the egg mixture, then lower into the hot oil.

4. 4

   Deep fry until the balls are a dark amber brown, crispy and golden. Remove and drain on kitchen paper.

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 spring onions to the bowl. Toss to combine.

7. 7

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