Naem Khao (Lao Crispy Rice Salad)

Ingredients

• 3 cups cooked jasmine rice, cooled
• 3 tbsp red curry paste
• 0.5 cup grated coconut
• 1 egg
• Oil, for frying
• 200g naem (fermented pork sausage), thinly sliced
• 2 shallots, thinly sliced
• 0.5 cup mint leaves
• 0.5 cup cilantro leaves
• 3 scallions, sliced
• 0.25 cup chopped peanuts
• 2 limes, juiced
• 3 tbsp fish sauce
• 2 bird's-eye chilies, sliced
• Lettuce leaves, for serving

Before you cook

• Mix the cooled rice with the red curry paste, grated coconut, and egg until evenly combined.
• Shape the rice mixture into a tight ball or two flat patties.

Steps

1. Heat 3cm of oil in a deep pan to 180°C (350°F).
2. Lower the rice ball into the oil.
3. Fry for 5 to 6 minutes, turning occasionally, until deeply golden and crisp all over.
4. Lift out and drain on paper towels.
5. Let the fried rice cool for 5 minutes, then break it into rough chunks with your hands.
6. Toss the rice chunks with the naem, shallots, mint, cilantro, scallions, and peanuts.
7. Add the lime juice, fish sauce, and chilies and toss again.
8. Serve in lettuce leaves to wrap and eat by hand.