Nam Khao (Crispy Rice Salad)

Serves: 4

laotian peanut rice salad

Ingredients

Rice Balls

  • 2 cups jasmine rice
  • 2 tbsp Thai red curry paste
  • 1 tsp ginger, minced
  • 2 garlic cloves, minced
  • 1 shallot, finely chopped
  • 2 kaffir lime leaves, very finely chopped
  • 2 tbsp fish sauce
  • 0.5 tsp white pepper
  • 2 tsp light brown sugar
  • 1 egg
  • 1 tbsp cornstarch
  • canola oil for deep frying

Dressing

  • 2 tbsp fish sauce
  • 2 tbsp sugar
  • 2 tbsp lime juice
  • 1 tbsp rice vinegar
  • 1 garlic clove, very finely chopped
  • 1 cilantro stem (no leaves), finely chopped
  • 1 Thai chilli, finely sliced
  • 0.33 cup boiling water

Salad

  • 2 Thai Nam sausages (Som Moo), fermented
  • 0.33 cup mint, roughly chopped
  • 0.33 cup cilantro, roughly chopped
  • 0.33 cup Thai basil (holy basil), roughly chopped
  • 0.25 cup roasted peanuts, unsalted
  • 2 shallots, thinly sliced, soaked in ice water
  • 2 tbsp fried shallots
  • 2 spring onions, finely sliced
  • 3 Thai chillies, finely sliced (optional)
  • lettuce leaves for wrapping (optional)

Instructions

Rice Balls

  1. Cook the rice until done. Remove from heat and spread into a layer on a sheet pan (loosely covered with paper towels) to cool and dry for about 2 hours.
  2. When the rice is cooled, mix together all the rice ball ingredients with the rice (except the oil).
  3. Wet your hands in a little water and create small balls (about 2 inches) with the rice mix. Refrigerate until needed.
  4. Heat the oil (about 3 inches deep) until hot (around 160°C / 320°F). Gently add 5-6 balls into the oil and fry for 3-4 minutes until crisp. Remove and drain on paper towels. Repeat in batches.

Dressing

  1. Combine all dressing ingredients except water, then pour in the freshly boiled water and whisk. Leave to cool completely.

Salad

  1. Using your hands, break up the cooled rice balls into rustic pieces into a large salad bowl.
  2. Toss together the rice pieces with all the other salad ingredients. Pour over a little dressing and mix well.

Notes

Serve with lettuce leaves to wrap spoonfuls of salad. On the side, extra dressing with lime wedges and sliced tomato and cucumber.