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Yam Kao Tort Naem Sot (Salad of deep fried rice with savoury mince)

Yam Kao Tort Naem Sot (Salad of deep fried rice with savoury mince)

Ingredients

Rice cakes

  • 1 -2 tablespoons red curry paste
  • about 100 g cooked jasmine rice - room temperature to just warm
  • a dash of fish sauce
  • a good pinch of sugar - optional
  • 1 egg, whisked
  • oil for deep-frying
  • 2 tablespoons stock
  • pinch of salt
  • 100 g minced fatty pork – ideally a rather coarse hand mince
  • 2 tablespoons lime juice
  • 1–2 tablespoons fish sauce
  • large pinch of roasted chilli powder
  • 3 red shallots, sliced
  • handful of mixed mint and coriander leaves
  • 1 tablespoon shredded long leaf coriander - pak chii farang – optional
  • 1 tablespoon deep-fried dried bird’s eye chillies or 1 large dried red chilli
  • 1 tablespoon coarsely ground deep-fried peanuts
  • 1 small cucumber, sliced
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Method

  1. 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.
  2. 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,
  3. coriander, pak chii farang and peanuts.
  4. Break open the rice dumplings and arrange on a plate. Cover with the savoury mince and serve sprinkled with chillies and peanuts.
  5. Accompany with a plate of cucumber slices.
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