Main CourseSalad

Yam Naem Khao Tod (Crispy Rice Salad)

Name: Yam Naem Khao Tod (Crispy Rice Salad)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4人分
Cuisine: thai
Ingredients: 1.5 カップ jasmine rice cooked and cooled; 2 大さじ red curry paste; 2 大さじ coconut milk; 1 個 egg; 2 大さじ all-purpose flour; 2 カップ vegetable oil for frying; 200 g naem (fermented pork sausage) crumbled; 0.5 カップ roasted peanuts roughly chopped; 2 個 shallot thinly sliced; 1 大さじ ginger finely julienned; 0.5 カップ fresh mint leaves; 0.5 カップ cilantro roughly chopped; 2 個 scallion sliced; 3 大さじ fish sauce; 3 大さじ lime juice freshly squeezed; 1 大さじ sugar; 1 小さじ chili flakes; 8 個 lettuce leaves for serving (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 55 分
人数: 4
難易度: 普通

アレルゲン情報： 甲殻類、卵、魚、グルテン、ピーナッツ、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

1.5 カップjasmine rice, cooked and cooled
2 大さじred curry paste
2 大さじcoconut milk
1 個egg
2 大さじall-purpose flour
2 カップvegetable oil, for frying
200 gnaem (fermented pork sausage), crumbled
0.5 カップroasted peanuts, roughly chopped
2 個shallot, thinly sliced
1 大さじginger, finely julienned
0.5 カップfresh mint leaves
0.5 カップcilantro, roughly chopped
2 個scallion, sliced

dressing

3 大さじfish sauce
3 大さじlime juice, freshly squeezed
1 大さじsugar
1 小さじchili flakes

garnish

8 個lettuce leaves, for serving(お好みで)

調理器具

slotted spoon · deep pan · paper towels · wok · large bowl · wire rack · small bowl · whisk

作り方

手順

1
In a large bowl, combine the cooked jasmine rice, red curry paste, coconut milk, egg, and all-purpose flour.
約3 分
調理のヒント： 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.
約2 分
調理のヒント： 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.
約5 分
調理のヒント： 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).
約3 分
調理のヒント： 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.
約10 分
調理のヒント： 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.
約1 分
調理のヒント： The wire rack helps maintain crispiness by allowing air circulation.
7
Once cooled slightly, break the crispy rice patties into small, bite-sized pieces.
約2 分
調理のヒント： 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.
約3 分
9
Add the broken crispy rice pieces to the bowl with the other ingredients.
約1 分
10
In a small bowl, whisk together the fish sauce, lime juice, sugar, and chili flakes to make the dressing.
約1 分
調理のヒント： 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.
約2 分
調理のヒント： Toss just before serving to keep the crispy rice from getting too soggy.
12
Serve immediately, optionally alongside fresh lettuce leaves for wrapping.

おいしく保存

保存方法

This salad is best enjoyed fresh; components can be stored separately.