Crispy Rice Salad (Nam Khao)
Equipment
- 1 mixing bowl
- 2 gloves (food grade)
- 1 air fryer (or frying pan)
Ingredients
For the Crispy Rice Balls/ Disks
- 2 cups rice (cold/leftover)
- 4 tbsp red curry paste
- 1 lb ground pork
- 1 egg
- 4 tbsp Makrut lime leaves (chopped) (See the link)
- ½ cup coconut flakes
- 1 tsp salt
- 1½ tbsp fish sauce (1 and half tablespoon)
- 1-2 tbsp vegetable oil (for air fry and more if deep fry)
(Optional) For the Batter If You Decide to Make the Thai Restaurant Style Deep Fry Crispy Rice Balls. (Extra Crispy)
- 1 cup rice flour
- 150 mL water (cold)
- 1 egg
For the Salad and Dressing for 1 serving (2-3 crispy rice balls)
- 1 Lao cured pork sausage (If you are able to find from Asian market)
- ¼ cup roasted peanuts
- 1 tbsp green onion (chopped)
- ¼ cup cilantro (chopped)
- ¼ cup mint
- ¼ cup shallots (thinly sliced)
- ½ cup cucumber (chopped)
- ½ - 1 tsp chili flakes (or/and 3-4 fried drie chilies)
- 2 tbsp lime juice (fresh)
- 1 tbsp fish sauce
- 1 tbsp ginger (fresh and julienne) (optioal)
- lettuce (or/and betel leaves)
- 1 tbsp vegetable oil (for shallow frying peanuts and dried chili)
Instructions
Make Crispy Rice Balls / Disks
- Devein the Makrut lime leaves. Tear, or stack and roll them, then chop into tiny pieces.
- In a mixing bowl, combine cold cooked rice, red curry paste, ground pork, egg, Makrut lime leaves, fish sauce, salt, 1 tablespoon of vegetable oil, and coconut flakes. Mix well with your hands.
- Use an ice cream scoop or a 1/3 measuring cup to portion the rice mixture, then form it into disks.
- Cook the rice disks. (Refer to the post above for different methods. This recipe focuses on air frying.)
- Line the air fryer basket with parchment paper. Spray oil over the rice disks, then air fry at 400°F for 12–15 minutes.
Prepare the Salad
- While the rice disks cook, heat a couple of tablespoons of oil in a pan. Fry the roasted peanuts and dried chilies on medium heat for 30 seconds to 1 minute, then set aside.
- Chop the green onion, cilantro, shallots, cucumber, and ginger. Wash the lettuce and mint leaves to prepare them.
Assemble
- For each serving, break about 2 ½ rice disks into small pieces. Add the fried peanuts, chopped green onion, cilantro, cucumber, and mint.
- If you have Lao cured pork sausage (Nam or Som Moo), dice or slice it into smaller pieces. Microwave, grill, or fry it for a minute or two. Alternatively, dice the uncooked sausage and mix it directly into the salad if preferred.
- Season the salad with 2 tablespoons of fresh lime juice, 1 tablespoon of fish sauce, and chili flakes to your preferred spice level.
- Scoop the salad into lettuce or betel leaves for individual bites. Enjoy!4o
Video
@stickyricethaikitchen Nam Khao Ingredients 👇 For the Crispy Rice Balls/ Disks 2 cups rice (cold/leftover) 4 tbsp red curry paste 1 lb ground pork 1 egg 4 tbsp Makrut lime leaves (chopped) (See the link) ½ cup coconut flakes 1 tsp salt 1½ tbsp fish sauce (1 and half tablespoon) 1-2 tbsp vegetable oil (for air fry and more if deep fry) (Optional) For the Batter If You Decide to Make the Thai Restaurant Style Deep Fry Crispy Rice Balls. (Extra Crispy) 1 cup rice flour 150 mL water (cold) 1 egg For the Salad and Dressing for 1 serving (2-3 crispy rice balls) 1 Lao cured pork sausage (If you are able to find from Asian market) ¼ cup roasted peanuts 1 tbsp green onion (chopped) ¼ cup cilantro (chopped) ¼ cup mint ¼ cup shallots (thinly sliced) ½ cup cucumber (chopped) ½ – 1 tsp chili flakes (or/and 3-4 fried drie chilies) 2 tbsp lime juice (fresh) 1 tbsp fish sauce 1 tbsp ginger (fresh and julienne) (optioal) lettuce (or/and betel leaves) 1 tbsp vegetable oil (for shallow frying peanuts and dried chili) More details and tips on my website. #thaicooking#laofood#thaifood#asianfood#crispyrice#crispyricesalad#namkhao#redcurrypaste#highprotein#dinnerideas#easyrecipe#simplerecipe#salad#newyearnewyou#salads#gardentotable
♬ Cooking show, cute piano violin - ISAo