Nam Khao Tod Recipe (Crispy Rice Ball-Croquette Salad) by Chef Bee Satongun
- 1 cup cooked jasmine rice
- 100 grams minced pork
- 1 tablespoon red curry paste
- 1 chicken egg
- 1/4 teaspoon sea salt
- 1/2 cup bread crumb
- 2 tablespoons peanut
- 1/2 tablespoon dried Small Birds Eye Chili
- 1/2 tablespoon ground roasted rice
- 150 grams Thai Northern Sausage (แหนม) break with hand or diced (break with hand or diced)
- 4 red shallots (sliced)
- 2 tablespoons red shallots (chopped)
- 2 tablespoons coriander (chopped)
- 2 tablespoons long leaf coriander (finely sliced)
- 1/4 cup ginger (mature, finely sliced)
- mint
- 1 tablespoon palm sugar
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
In a mixing bowl, combine the cooked jasmine rice, ground pork, red curry paste, whole egg, and salt to make the rice balls. Then shape the mixture into balls and coat them with bread crumbs
Rice balls should be deep-fried till golden brown, in oil that has been heated to 170 degrees Celsius. Make sure the middle of the balls is completely cooked. You can use an insert thermometer or a metal skewer to check this by putting it into the rice ball's (croquette) center, leaving it there for a few seconds, and then removing it to place the skewer's tip on your palm. If it is hot enough, it should just barely sting; don't worry; it won't burn
Fish sauce and palm sugar are combined with a low heat to melt and combine to make the salad dressing. Then wait until it is cool before adding lime juice. So the dressing has a lovely, cooling zing to it
In a bowl, mix all the salad ingredients. Break the rice ball (croquette) into large chunks with your hands, then add the northern sausage, ground dried small red chillies, red shallots, ground toasted rice, ginger, and long leaf coriander. Finally, drizzle on the salad dressing. Toss together.
Add shallot, coriander, and hand-torn mint. Mix them gently