Nhem (laotian Crispy Rice Salad)

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 12 ounces coconut milk (do not shake can, you will want to use only the thick, creamy part)
• 3 tablespoons red curry paste
• 8 cups cooked rice
• 1/3 cup coconut, shredded
• 1 tablespoon sugar
• 1 pinch salt
• cornstarch, for dusting
• 3 eggs, beaten
• oil (for deep frying)
• 1 lb spam, chopped (you are supposed to use som moo)
• 1/2 cup shallot, sliced
• 3 tablespoons fish sauce
• fresh cilantro, chopped for garnish
• fresh mint, chopped for garnish
• dried chili
• roasted peanuts, crushed

Recipe

• 1 in a large bowl, combine coconut milk (just the thick, creamy part of the can), red curry paste, sugar, salt and grated coconut; add the rice and mix well so that the rice absorbs all the liquid.
• 2 form the rice mixture into tennis-sized balls and pack tightly so they do not fall apart while frying.
• 3 dip the balls into the egg, then dredge with cornstarch.
• 4 deep fry (medium high) until golden brown; let cool slightly.
• 5 break the balls apart into a clean bowl, gently stir, and bring to room temperature; if desired, reserve some of the crust to deep fry until crispy.
• 6 add the chopped som moo (or spam), shallots, season with fish sauce and a little lime (some people add a little sugar too), chopped cilantro, mint, then lightly toss to combine.
• 7 if desired, return the reserved crusts to the deep fryer until crispy, then drain on paper towels; once cooled enough to handle, crumble them onto the rice mixture or serve on the side.
• 8 add peanuts and toss; garnish with dried chilies.