Lao Naem Khao
Lao Naem Khao — a flavorful pork recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dinner
Ingredients
- 3 cup jasmine rice
- 1 cup coconut
- 1 pcs splash oil
- 2 cup sour pork sausage
- 2 pcs pickled garlics
- 1 pcs lime
- 2 ml fish sauce
- 1 g sugar
- 1 g onions
- 1 pcs shallots
- 3 pcs finely chopped spring onions
- 1 g cilantro
- 0.5 cup hot mint
- 0.5 pcs mint
- 0.25 cup roasted peanut
- 1 pcs to serve vegetables
- 1 pcs to serve lettuce
Instructions
- Thinly slice the onion and shallots and submerge them in an ice-water bath to soak while you finish preparing the dish.
- Grate the coconut directly into a large mixing bowl.
- Add the rice to the grated coconut and gently mix with your hands until evenly combined.
- Form the coconut-and-rice mixture into 2-inch rice balls (croquettes).
- Crack two eggs into a large bowl and beat them to make an egg wash.
- Pour enough cooking oil into a pot or deep pan and heat it until ready for deep-frying.
- Dip each rice ball into the beaten eggs, then carefully lower them into the hot oil.
- Fry the balls, turning as needed, until they are deep amber-golden and crispy.
- Remove the fried balls to paper towels to drain excess oil and allow them to cool.
- Once cool enough to handle, break the rice balls apart and transfer the rice pieces into a large mixing bowl.
- Drain the onion and shallots from the ice water and add them to the large bowl.
- Tear or chop the sour pork sausage into small pieces and add them to the bowl.
- Add the pickled garlic, lime juice, fish sauce, sugar, cilantro, hot mint, and regular mint to the bowl.
- Toss everything together until well combined.
- Top the mixture with peanuts and serve with lettuce leaves, dried chili, and other fresh vegetables.
- Store any leftovers in the refrigerator for up to 4 days; do not freeze.