Lao crispy rice salad (nam khao)

Indulge in the flavorful crunch of Lao crispy rice salad. This dish offers a tantalizing mix of savory, herby, and zesty notes in every bite.

Ingredients:

• 3 cups Jasmine rice, cooked, and cooled
• 2 whole eggs, beaten with 1 tbsp soy sauce
• 2 cups ground pork, cooked and cooled
• 3 tablespoons Thai red curry paste
• 1 cup unsweetened coconut flakes
• 1 tablespoon palm sugar
• 1 teaspoon salt
• 1/2 cup shallots, thinly sliced
• 1 whole lime
• 1/2 cup roasted peanuts
• 1 head of green cabbage, leaves removed
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1 tablespoon red chili flakes
• 1/2 cup Nam, fermented pork, chopped
• 2 Thai bird chilies, optional
• 2 cups canola oil

Instructions:

1. Begin by mixing together the rice that has been cooled, eggs, soy sauce, curry paste, salt, sugar, ground pork that has been cooked, and coconut in a bowl. Ensure everything is well combined, shape the mixture into balls about the size of a baseball.
2. Then, heat the oil until it reaches a temperature of around 180 °C. Gently add each ball one by one and fry until they turn a deep golden brown color. Using a slotted spoon, remove the balls from the oil and place them on a plate lined with paper towels to absorb any excess oil.
3. Continue this process with the rest of the balls. While doing this, prepare the remaining ingredients in a separate bowl. Break the crispy rice balls into small pieces and add them to the bowl. Once all the balls have been broken down, mix everything together thoroughly.
4. When serving, place a portion of the nam khao on a plate and accompany it with cabbage or lettuce leaves, fresh lime wedges, and whole Thai bird chili peppers.

Summary:

• Calories: 7491 kcal
• Fat: 650 g
• Protein: 162 g
• Carbs: 296 g
• Potassium: 5957 mg
• Magnesium: 766 mg