Nam Prik Nam Khao
Ingredients
- 500 gThai or basmati rice (cooked and cooled)
- 2 tbspThai curry paste red
- 100 gCoconut meat (grated)
- 2 pcEgg (beaten)
- 200 gGround pork
- 3 tbspfish sauce
- 3 tbspLime juice
- 1 tbsppalm sugar
- 3 pcShallot (finely sliced)
- 50 gPeanut (roasted and crushed)
- 1 pcFresh cilantro (bunch, chopped)
- 1 pcMint fresh (bunch, whole leaves)
- 750 mlPeanut oil (for frying)
- 150 gFermented Pork (Naem) (crumbled)
Method
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.
- 1
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
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
Sauté the minced pork in a pan with a little oil until fully cooked and lightly browned. Set aside.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Must be eaten immediately. Fried rice balls lose their crunch in the refrigerator.
