recipe | laotian crispy rice salad

we went to lao more than a year ago, and this tasty dish has been staying in my tongue ever since. i even can't forget the joy of eating it.

since i got a stove already in my new house, i cooked this long-forgotten recipe that has been kept for months in my recipe folder.

last sunday was soooo great that i want to replay it again and again, it's all because of this crispy rice salad!

recipe: laotian crispy rice salad

200 gr minced beef, cooked and cooled
2 cups of cooked brown rice
150ml coconut milk
2 tbsp red curry paste
2 eggs, beaten
1/2 tbsp sugar
1/2 cup grated coconut, optional as i didn't use this
cornstarch, for dusting
1/4 cup shallot, thinly sliced
8 red chilis, chopped
2 tbsp lemon juice
2 tbsp fish sauce
pinch of salt
black pepper
lettuce, as much as you want
oil, for frying
light soya sauce
roasted peanut

1. in large bowl, mix coconut milk, red curry paste, sugar, salt, and grated coconut (optional, i didn't use this). add the rice and mix well so that rice absorbs all the liquid.
2. form the rice mixture into tennis-sized balls and pack tightly so they do not fall apart when frying.
3. dip the balls into the egg, then dust with cornstarch.
4. deep fry (medium high) until golden brown, and let cool slightly.
5. break the balls apart into a clean bowl, gently stir, and bring to room temperature. set aside.
6. add the cooked minced beef and shallot into a mixing bowl, season with fish sauce and a little lemon juice, add in half of the chopped red chili. toss to combine.
7. add in the rice into the beef mixture, then mix well.
8. mix light soya sauce and rest of the red chili, as dipping sauce, if desire.
9. serve it in a bowl. and you can wrap the rice with lettuce or just eat as it is. both are delicious!


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