Nam Khao Tod
Crispy Rice Salad It’s almost tough tocall this dish a salad as it’s made mostly of meat and rice. It’s also servedat room temperature. Nam sausage is fermented pork skin and sticky rice and isreadily available in Thai markets. It adds a tangy meatiness to this salad. Youcan make this dish without the sausage if you can’t get it; just double theground pork.
Ingrediënten
Rice Balls
- Canola or other high-temperature cooking oil for frying
- 4 cups 600 g cooked jasmine rice, cooled to room temperature
- ¾ cup 70 g unsweetened grated coconut
- 1 egg
- 3 tbsp 63 g red curry paste
- 4 kaffir lime leaves cut into a fine chiffonade
- ½ tsp kosher salt
- ½ tsp msg
Rice Ball Batter
- 1 egg
- ½ cup plus 2 tbsp 150 ml ice-cold club soda or seltzer
- 1 cup 128 g cornstarch, divided
- ¼ cup 31 g all-purpose flour
Salad
- 2 tbsp 30 ml canola or other high-temperature cooking oil
- 5 oz 142 g ground pork (ideally coarse ground)
- 1 clove garlic minced
- ½ cup 70 g thinly sliced prepared nam (pork-skin) sausage
- ¼ cup 16 g dried chili de arbol, fried in oil for 30 seconds
- 1 shallot thinly sliced
- ¼ cup 60 ml fish sauce
- ¼ cup 50 g white sugar
- ¼ cup 60 ml fresh lime juice
- 1 tbsp 5 g Thai chili powder
- ½ cup 8 g cilantro, roughly chopped
- 2 scallions chopped
- ¼ cup 30 g roasted peanuts
Instructies
- Preheat a 6-quart (5.
- 7-L) Dutch oven with 4 inches (10 cm) of oil to 365°F (185°C).
- To make the rice balls, combine the cooked rice, coconut, egg, curry paste, kaffir lime leaves, salt and msg in a large bowl.
- Mix for 2 to 3 minutes, until all the ingredients are well combined.
- Loosely separate the mixture into eight even loose balls, then squeeze and pack each into a tight ball.
- Press them flat into ¾-inch (2-cm) discs, then flatten out to an oval about ¾ inch (2 cm) thick.
- In a separate medium-sized bowl, make the batter by whisking together the egg and soda water until smooth.
- Add ½ cup (64 g) of the cornstarch and the flour and stir until a smooth batter forms.
- In a separate shallow bowl, place the remaining ½ cup (64 g) of cornstarch.
- When ready to fry, dredge the rice balls with the cornstarch on all sides, knocking off the excess.
- Dip each rice ball into the batter, then immediately place them into the hot oil, working in batches to avoid overcrowding.
- Fry for about 2 minutes on each side until GBD (golden brown and delicious!
- ).
- Carefully remove the balls from the oil and drain on a wire rack.
- Drizzle the remaining batter into the hot oil to make crispy tempura bits for garnishing the salad.
- Remove the bits from the oil, drain on paper towels and set aside until ready to serve.
- To make the salad, preheat a 9- to 11-inch (23- to 28-cm) skillet over medium-high heat for about 2 minutes.
- Coat the pan with the oil and add the ground pork and garlic.
- Sauté for about 2 minutes until the pork is mostly cooked.
- Add the sliced pork-skin sausage and dried chilies and cook for 1 minute, until the pork-skin sausage is heated through, then turn off the heat.
- Add the shallot, fish sauce, sugar, lime juice and Thai chili powder and stir until the sugar dissolves.
- Transfer the contents of the pan to a large bowl.
- Then, break up the fried rice balls into walnut-sized pieces into the bowl.
- Toss the crispy rice pieces into the pork and dressing to combine well.
- Transfer to a large serving platter and garnish with the cilantro, scallions, peanuts and crispy tempura bits.
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