Lao Crispy Rice Salad (Nam Khao)

Step 1

Soak the sticky rice for a minimum of 4 hours. Drain water

Step 2

In a pot, bring water to a boil and pour the rice into a colander and set on top of the pot. Put the lid on and steam for 15 mins.

Step 3

After 15 minutes, turn the rice over in the colander so the other side can be steamed for 15 minutes. Steam rice until it is translucent. (Be careful, the colander is very hot!)

Step 4

Remove rice from the pot, put it into a bowl and cover with a towel for 15-30 minutes until warm and sticky.

Step 5

Add in the curry paste, lime leaves, garlic, shallot, sugar, fish sauce and egg and mix well.

Step 6

Set deep fryer to 350F (176C), or medium heat on a pot of oil on the stove.

Step 7

Create rice balls or oval patties with the rice mix. (Oil your hands so they don't stick to your hands)

Step 8

Deep fry them for 3 minutes or until golden brown.

Step 9

Set aside to cool.

Step 10

Combine the sugar and the hot water first to melt it evenly into the water.

Step 11

Then add the remainder of the ingredients and put it in the fridge to cool

Step 12

Break up the rice balls and som moo and put into a bowl

Step 13

Add in the toppings and dressing and mix well

Step 14

Serve with lettuce leaves

Step 15

Eat with a spoon or wrapped in lettuce :)