Recipe Cuisine: Thai
Theme: Soul Spicy
Nam Khao Tod – Thai Crispy Rice
By: Mel A
Ingredients
- 300g pork mince
- 1 tbsp garlic, minced
- ½ tsp salt
- 3 tbsp crispy pork skin pieces
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 2 tsp ginger, minced
- 1 tsp salt
- 2 tbsp spring onions, sliced
- 1 bunch coriander, roughly chopped
- 3 tbsp shallots, sliced
- 4 tbsp peanuts, toasted
- 3 birds eye chillies, sliced
- The Rice:
- 1½ cups steamed jasmine rice, cold
- 3 tbsp pork mince
- 3 lime leaves, finely sliced
- 1 tsp sugar
- ½ tsp fish sauce
- 1 tbsp Valcom red curry paste
- 2 eggs, lightly beaten
- 5 tbsp rice flour
- 4 tbsp plain flour
- 2 tbsp cornflour
- ½ tsp baking powder
- Vegetable oil for frying
Product used in recipe
- VALCOM - CURRY PASTE RED
Method
- Using a large bowl, add steamed rice, 3 tbsp pork mince, lime leaves, sugar, fish sauce and red curry paste. Carefully mix together the ingredients to ensure it is evenly distributed. Form rice into small balls and set aside.
- Heat oil in a wok on a medium heat.
- Mix together rice flour, plain flour, cornflour and baking powder. Evenly coat a rice ball in the flour mixture, then dip into the egg to cover the ball, then roll back in the flour mixture. Carefully place rice balls into the wok and fry until they are crispy and golden, drain on a wire rack.
- Remove oil from the wok, leaving 2 tbsp of oil. Add remaining pork mince, garlic and salt, cook for 3-4 minutes until cooked, remove from wok and allow to cool slightly.
- Break rice balls into pieces and place into a bowl. Add pork mince, spring onions, 3 tbsp coriander, shallots, peanuts and crispy pork skin. Toss to combine.
- In a separate bowl, mix together fish sauce, lime juice, ginger and salt, then pour over the salad mixture.
- Serve with additional coriander and sliced bird's-eye chillies.
