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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.

Оригинальный рецепт от Forkin

Общее время
55 мин
Порции
4
Сложность
Средне

Информация об аллергенах: может содержать ракообразные, яйца, рыба, глютен, арахис и соя. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Yam Naem Khao Tod (Crispy Rice Salad)

Подготовка

Ингредиенты

Ингредиенты

  • 1,5 стаканjasmine rice, cooked and cooled
  • 2 ст. л.red curry paste
  • 2 ст. л.coconut milk
  • 1 шт.egg
  • 2 ст. л.all-purpose flour
  • 2 стаканvegetable oil, for frying
  • 200 gnaem (fermented pork sausage), crumbled
  • 0,5 стаканroasted peanuts, roughly chopped
  • 2 шт.shallot, thinly sliced
  • 1 ст. л.ginger, finely julienned
  • 0,5 стаканfresh mint leaves
  • 0,5 стаканcilantro, roughly chopped
  • 2 шт.scallion, sliced

dressing

  • 3 ст. л.fish sauce
  • 3 ст. л.lime juice, freshly squeezed
  • 1 ст. л.sugar
  • 1 ч. л.chili flakes

garnish

  • 8 шт.lettuce leaves, for serving(необязательно)

Инвентарь

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

Приготовление

Шаг за шагом

  1. 1

    In a large bowl, combine the cooked jasmine rice, red curry paste, coconut milk, egg, and all-purpose flour.

    Около 3 мин

    Совет повара: Ensure the rice is cool so it doesn't cook the egg when mixing.

  2. 2

    Mix thoroughly with your hands until well combined and the mixture can be formed into small patties.

    Около 2 мин

    Совет повара: Wear gloves if you prefer not to touch the mixture directly.

  3. 3

    Form the rice mixture into small, flat patties, about 2-3 inches in diameter and 1/2 inch thick.

    Около 5 мин

    Совет повара: Don't make them too thick, as they need to crisp up evenly.

  4. 4

    Heat the vegetable oil in a large wok or deep pan over medium-high heat to about 175°C (350°F).

    Около 3 мин

    Совет повара: Use a thermometer to ensure the oil is at the correct temperature for even frying.

  5. 5

    Carefully fry the rice patties in batches until golden brown and crispy on both sides, about 3-4 minutes per side.

    Около 10 мин

    Совет повара: Do not overcrowd the pan, as this will lower the oil temperature and make the patties soggy.

  6. 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.

    Около 1 мин

    Совет повара: The wire rack helps maintain crispiness by allowing air circulation.

  7. 7

    Once cooled slightly, break the crispy rice patties into small, bite-sized pieces.

    Около 2 мин

    Совет повара: They should be crunchy and hold their shape.

  8. 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.

    Около 3 мин

  9. 9

    Add the broken crispy rice pieces to the bowl with the other ingredients.

    Около 1 мин

  10. 10

    In a small bowl, whisk together the fish sauce, lime juice, sugar, and chili flakes to make the dressing.

    Около 1 мин

    Совет повара: Taste and adjust the dressing to your preference; it should be a balance of sweet, sour, and spicy.

  11. 11

    Pour the dressing over the salad ingredients and toss gently to combine everything thoroughly.

    Около 2 мин

    Совет повара: Toss just before serving to keep the crispy rice from getting too soggy.

  12. 12

    Serve immediately, optionally alongside fresh lettuce leaves for wrapping.

Правильное хранение

Хранение

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