Mix curry paste and rice together, season with fish sauce and sugar. Form into small dumplings, roughly 2 cm in diameter. Dip lightly in the egg and deep-fry over a medium low heat until golden and the outer grains of rice are a little crunchy. Do not over season as the taste concentrates in flavour as it deep fried; it is then combined with a highly seasoned dressing.
Heat stock with salt and add minced pork, stirring to prevent it clumping. When cooked – about a minute or so – season with lime juice and fish sauce. Add chilli powder, shallots, mint,
Coriander, pak chii farang and peanuts.
Break open the rice dumplings and arrange on a plate. Cover with the savoury mince and serve sprinkled with chillies and peanuts.
Accompany with a plate of cucumber slices.
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