Nam Prik Nam Khao

Crispy rice balls that shatter when bitten, mixed with fresh herbs and zesty lime. The chili provides a steady heat while the fish sauce adds a deep, salty funk.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 981
• Protein: 29 g
• Carbs: 113 g
• Fat: 45 g

Ingredients

• 500 g Thai or basmati rice ( cooked and cooled )
• 2 tbsp Thai curry paste red
• 100 g Coconut meat ( grated )
• 2 piece Egg ( beaten )
• 200 g Ground pork
• 3 tbsp fish sauce
• 3 tbsp Lime juice
• 1 tbsp palm sugar
• 3 piece Shallot ( finely sliced )
• 50 g Peanut ( roasted and crushed )
• 1 piece Fresh cilantro ( bunch, chopped )
• 1 piece Mint fresh ( bunch, whole leaves )
• 750 ml Peanut oil ( for frying )
• 150 g Fermented Pork (Naem) ( crumbled )

Instructions

1. Prepare the rice base

   In a large mixing bowl, combine the cooked Thai rice with the red curry paste, grated coconut meat, and eggs. The rice should take on a uniform orange color.

2. Fry the balls

   Form balls the size of a golf ball. Plunge them into hot peanut oil. The crust should be golden and very firm to the touch, a sign of perfect crispness.

3. Cook the meat

   Sauté the minced pork in a pan with a little oil until fully cooked and lightly browned. Set aside.

4. Assembly and seasoning

   Coarsely break the fried rice balls. Add the pork, crumbled naem, sliced shallots, fresh coriander, fresh mint, and peanuts. Season with fish sauce, lime juice, and palm sugar. The sauce should coat the pieces without making them soggy.

Chef's tips

• The rice must be quite dry before forming balls, otherwise they might fall apart in the oil.
• Only toss the salad at the very last moment to maintain the rice's crunch.
• Serve with lettuce leaves to wrap the salad and eat with your hands.

Storage

Must be eaten immediately. Fried rice balls lose their crunch in the refrigerator.