- Cook and Cool the Rice
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Cook the rice until fully done, then remove it from the heat. Spread the rice into a single layer on a sheet pan, loosely covering it with paper towels. Allow the rice to cool and dry for about 2 hours.
- Prepare Other Ingredients
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While the rice is cooling, prepare all the other ingredients for the rice balls. This includes 2 tablespoons of Thai red curry paste, 1 teaspoon of minced ginger, 2 minced garlic cloves, 1 finely chopped shallot, 2 finely chopped kaffir lime leaves, 2 tablespoons of fish sauce, ½ teaspoon of white pepper, 2 teaspoons of light brown sugar, 1 egg, and 1 tablespoon of corn starch (cornflour). Make sure everything is ready to assemble.
- Mix Rice with Other Ingredients
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Once the rice has cooled, place it in a bowl. Add all the prepared ingredients (except for the canola oil for frying) to the rice and mix everything together until well combined.
- Form Rice Balls
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Wet your hands with a little water, then shape the rice mixture into small balls, about 2 inches in diameter. Place the formed rice balls on a plate. Repeat the process until all the rice mixture is used up. Refrigerate the rice balls until needed.
- Heat Oil for Frying
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In a medium saucepan or fryer, heat canola oil to about 160ºC (320ºF), ensuring the oil is about 3 inches deep. To test the oil temperature, drop in a cube of bread; it should sink and then rise to the surface with bubbles. If the oil is too hot, remove it from the heat to cool slightly.
- Fry the Rice Balls
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Carefully add 5-6 rice balls into the hot oil and fry for 3-4 minutes, or until they are golden and crispy. Remove the rice balls and drain them on paper towels. Continue frying the remaining balls in batches.
- Prepare the Dressing
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In a bowl, combine 2 tablespoons of fish sauce, 2 tablespoons of sugar, 2 tablespoons of lime juice, 1 tablespoon of rice vinegar, 1 finely chopped garlic clove, 1 finely chopped stem of cilantro (without leaves), and 1 finely sliced Thai chili. Then pour in ⅓ cup of boiling water and whisk until well combined. Allow the dressing to cool completely.
- Assemble the Salad
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Once the rice balls have cooled, break them up into rustic pieces using your hands. Place the broken rice pieces into a large salad bowl. Toss them together with all the other salad ingredients, then pour over a little dressing and mix well to combine.
For an extra burst of freshness, you should consider adding diced tomatoes or cucumber to the salad. Both ingredients complement the crispy rice balls beautifully, adding a cool, crunchy texture and balancing the richness of the dressing.