Yam Naem Khao Tod (Crispy Rice Salad)
This vibrant Thai salad features crispy, fried red curry-seasoned rice, crumbled fermented pork sausage, and a medley of fresh herbs. It's tossed in a bright, spicy lime dressing, offering a delightful contrast of textures and flavors. A perfect dish for those who enjoy bold and aromatic Thai cuisine.
En original opskrift af Forkin
- Tid i alt
- 55 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
Allergenoplysninger: kan indeholde krebsdyr, æg, fisk, gluten, jordnødder og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 1,5 kopjasmine rice, cooked and cooled
- 2 spsk.red curry paste
- 2 spsk.coconut milk
- 1 stk.egg
- 2 spsk.all-purpose flour
- 2 kopvegetable oil, for frying
- 200 gnaem (fermented pork sausage), crumbled
- 0,5 koproasted peanuts, roughly chopped
- 2 stk.shallot, thinly sliced
- 1 spsk.ginger, finely julienned
- 0,5 kopfresh mint leaves
- 0,5 kopcilantro, roughly chopped
- 2 stk.scallion, sliced
dressing
- 3 spsk.fish sauce
- 3 spsk.lime juice, freshly squeezed
- 1 spsk.sugar
- 1 tsk.chili flakes
garnish
- 8 stk.lettuce leaves, for serving(valgfrit)
Udstyr
slotted spoon · deep pan · paper towels · wok · large bowl · wire rack · small bowl · whisk
Fremgangsmåde
Trin for trin
- 1
In a large bowl, combine the cooked jasmine rice, red curry paste, coconut milk, egg, and all-purpose flour.
Ca. 3 min.
Kokkens note: Ensure the rice is cool so it doesn't cook the egg when mixing.
- 2
Mix thoroughly with your hands until well combined and the mixture can be formed into small patties.
Ca. 2 min.
Kokkens note: Wear gloves if you prefer not to touch the mixture directly.
- 3
Form the rice mixture into small, flat patties, about 2-3 inches in diameter and 1/2 inch thick.
Ca. 5 min.
Kokkens note: Don't make them too thick, as they need to crisp up evenly.
- 4
Heat the vegetable oil in a large wok or deep pan over medium-high heat to about 175°C (350°F).
Ca. 3 min.
Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for even frying.
- 5
Carefully fry the rice patties in batches until golden brown and crispy on both sides, about 3-4 minutes per side.
Ca. 10 min.
Kokkens note: Do not overcrowd the pan, as this will lower the oil temperature and make the patties soggy.
- 6
Remove the fried rice patties with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
Ca. 1 min.
Kokkens note: The wire rack helps maintain crispiness by allowing air circulation.
- 7
Once cooled slightly, break the crispy rice patties into small, bite-sized pieces.
Ca. 2 min.
Kokkens note: They should be crunchy and hold their shape.
- 8
In a large mixing bowl, combine the crumbled naem, chopped roasted peanuts, sliced shallot, julienned ginger, fresh mint leaves, chopped cilantro, and sliced scallion.
Ca. 3 min.
- 9
Add the broken crispy rice pieces to the bowl with the other ingredients.
Ca. 1 min.
- 10
In a small bowl, whisk together the fish sauce, lime juice, sugar, and chili flakes to make the dressing.
Ca. 1 min.
Kokkens note: Taste and adjust the dressing to your preference; it should be a balance of sweet, sour, and spicy.
- 11
Pour the dressing over the salad ingredients and toss gently to combine everything thoroughly.
Ca. 2 min.
Kokkens note: Toss just before serving to keep the crispy rice from getting too soggy.
- 12
Serve immediately, optionally alongside fresh lettuce leaves for wrapping.
Bevar den gode smag
This salad is best enjoyed fresh; components can be stored separately.