Nhem (Laotian Crispy Rice Salad)

Recipe by threeovens
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READY IN: 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, combine coconut milk (just the thick, creamy part of the can), red curry paste, sugar, salt and grated coconut; add the rice and mix well so that the rice absorbs all the liquid.
  • Form the rice mixture into tennis-sized balls and pack tightly so they do not fall apart while frying.
  • Dip the balls into the egg, then dredge with cornstarch.
  • Deep fry (medium high) until golden brown; let cool slightly.
  • Break the balls apart into a clean bowl, gently stir, and bring to room temperature; if desired, reserve some of the crust to deep fry until crispy.
  • Add the chopped Som Moo (or Spam), shallots, season with fish sauce and a little lime (some people add a little sugar too), chopped cilantro, mint, then lightly toss to combine.
  • If desired, return the reserved crusts to the deep fryer until crispy, then drain on paper towels; once cooled enough to handle, crumble them onto the rice mixture or serve on the side.
  • Add peanuts and toss; garnish with dried chilies.
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