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Crispy Rice Salad (Nam Khao)

A recipe by Thuan Sinh @its_time_to_eat

Posted on 01 May, 2022
Crispy Rice Salad (Nam Khao)
INGREDIENTS
*For the Rice Balls*
 
Glutinous Rice (uncooked)
1.5 Cups
Shallot (finely diced)
1
Garlic Cloves (minced)
3
Red Curry Paste
3 tbsp
Lime Leaves (spines removed, finely shredded)
5
Sugar
4 tsp
Egg
1
Canola Oil (for deep frying)
 
*For the Salad*
 
Nem Chua/Som Moo (roughly torn)
500g
Oakleaf Lettuce Leaves
1/2 head
Roasted peanuts
A handful
Glutinous Rice
4 tbsp
Ginger (finely julienned)
10cm
Shallot (finely sliced)
1
Spanish Onion (finely sliced)
1/2
Coriander (roughly torn)
1 Bunch
Mint (roughly torn)
1 Bunch
Thai Basil (roughly torn)
1 Bunch
Whole Dried Chilli
According to taste
Fresh Red Chilli (sliced)
According to taste
*For the Dressing*
 
Fresh Lime Juice
1/2 Cup
Sugar
1/2 cup
Fish Sauce
According to taste
Water
According to taste
Garlic Cloves (finely chopped or minced)
2
Red Chilli (finely chopped)
1

Rice Balls

1. Add glutinous rice to a large bowl filled with water and leave to soak overnight.

2. The next day, pour rice into a sieve/colander and drain.

3. Rinse with fresh tap water.

4. Line a steamer basket with parchment paper and add in rinsed rice (no water).

5. Steam for 30 minutes.

6. Meanwhile, prepare the rest of the ingredients for making the rice balls and place into a large mixing bowl.

7. After 30 minutes, remove the steamer and leave it to cool for 5-10 minutes on the bench top.

8. Remove the rice from the steamer and when cool enough to handle, mix all ingredients together in the bowl until everything is well combined.

9 Shape balls with your seasoned rice mix (larger than a golf ball but smaller than a tennis ball).

10. Deep fry rice balls until golden.

Set aside.

 

Dressing

1. Combine the lime juice and sugar in a medium bowl. Stir to dissolve the sugar. 

2. Add in fish sauce and taste (You should be able to taste the sugar, lime and fish sauce but nothing should overwhelmingly stand out).

3, Keep adding fish sauce to the dressing until you achieve this balance.

4. Add water to thin out the dressing a little.

5. Add in garlic and chilli.

Assemble the Salad

1. Toast the glutinous rice grains in a dry skillet until golden.

2. Grind the toasted rice grains using a mortar and pestle to make the toasted rice powder. (The rice powder should not look like dust but needs to be fine enough to not resemble gritty sand.)

3. In a large mixing bowl, add salad ingredients.

4. Break up rice balls into big chunks and add into salad.

5. Pour in dressing and toss through.

6. Garnish serving platter with oak leaf lettuce leaves and serve. Best eaten immediately :) 

SHOP FOR INGREDIENTS

Onion Eschalot 200g Pack
Onion Eschalot 200g Pack
ONION FR ESC PK
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Garlic Each
Garlic Each
GARLIC LOOSE EA
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$1.50
Product of Argentina
Mae Sri Red Curry Paste 114g
Mae Sri Red Curry Paste 114g
625.18
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$1.50 each
No artificial flvouring, no preservatives, no added MSG. Product of Thailand
Lime Leaf 100g Pack
Lime Leaf 100g Pack
90013-1
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Osha White Sugar 1kg
Osha White Sugar 1kg
OSH0068
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$1.80
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Rf Canola Oil 5L
Rf Canola Oil 5L
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Lettuce Living Green Oak Each
Lettuce Living Green Oak Each
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Golden Bai Wei Vk Raw Peanut 375g
Golden Bai Wei Vk Raw Peanut 375g
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$4.20
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Ginger 150g Pack
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90039-1
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Onion Spanish Each
Onion Spanish Each
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Mint Vietnamese Bunch
Mint Vietnamese Bunch
007963
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Basil Thai Bunch
Basil Thai Bunch
BASIL-THAI
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O-Cha Dried Chilli (S) 70g
O-Cha Dried Chilli (S) 70g
446.18A
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$1.80
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Chilli Bullet 100g Pack
Chilli Bullet 100g Pack
90028-1
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