A delicious Lao Crispy Rice Salad, inspired by @saengdouangdara, featuring crispy fried rice balls mixed with fermented pork, fresh herbs, peanuts, and a tangy dressing, served with lettuce.
1. Rinse rice with water until water runs clear then drain the water, add fresh water, and cook in a rice cooker. Let the rice cool down to room temperature.
2. Combine egg, red curry paste, chicken powder, and sugar.
3. Add mixture to the cooled down rice along with shredded coconut and kaffir lime leaves.
4. Form disk shaped rice balls (about 8 balls) and deep fry them at 350ºF until golden brown and crispy (3-5 minutes).
5. Let the rice balls cool down and deep fry dried chillies for about a minute until it turns a deep red color.
6. Break up the rice balls and add fish sauce, lime juice, som moo, shallots, green onion, cilantro, and roasted peanuts. Normally, you would add shredded pork skin but I couldn’t find it.
7. Serve with lettuce and garnish with the fried dried chilies.
