Cherry & Dennis Helper Habitat
Lao Nam Khao Crispy Rice Salad
老撾香脆米飯沙律 Nam Khao
Recipe overview
Crisp rice, cooked sausage, herbs and lime in fresh lettuce cups.
01
Ingredients
Main ingredients
- 300 g jasmine rice
- 450 ml water
- 150 g fully cooked pork sausage
- 50 g dried grated coconut
- 30 g coriander
- 20 g mint leaves
- 3 spring onions
- 8 lettuce leaves
- 2 limes
- 60 g roasted peanuts
Seasoning
- 1 tbsp red curry paste
- 1 egg
- 1 tbsp fish sauce
- 600 ml frying oil
- 1/2 tsp salt
02
Tools
- rice cooker
- frying pan
- strainer
- large bowl
- thermometer
03
Steps
Step 1
Rinse and drain rice
Rinse 300 g jasmine rice until the water is clearer, then drain.
Step 2
Cook rice with measured water
Cook the rice with 450 ml water on a normal rice-cooker cycle until fully cooked.
Step 3
Spread cooked rice to cool
Spread the cooked rice on a clean tray to cool until it no longer steams before adding egg.
Step 4
Mix rice with egg curry paste and coconut
Mix rice with 1 egg, 1 tbsp red curry paste and 50 g dried grated coconut so the grains are lightly coated.
Step 5
Shape thin rice patties
Divide the mixture into about eight portions and press into thin firm patties, sealing the edges.
Step 6
Heat frying oil
Add about 600 ml frying oil to a deep pan and heat gradually to around 175°C.
Step 7
Fry rice patties until crisp
Fry the patties in batches until golden and crisp on both sides; confirm the egg-bound centre reaches at least 75°C for 30 seconds.
Step 8
Drain and crumble fried rice
Drain the patties on a rack, cool briefly, then break them into large crisp rice pieces with a clean utensil.
Step 9
Heat fully cooked sausage
Slice 150 g labelled fully cooked pork sausage and heat it through, probing the centre for at least 75°C for 30 seconds.
Step 10
Chop herbs and squeeze lime
Chop 30 g coriander, 20 g mint and 3 spring onions; squeeze 2 limes and strain out the seeds.
Step 11
Toss crispy rice salad
Just before serving, toss the crisp rice, hot cooked sausage, 60 g roasted peanuts, herbs, 1 tbsp fish sauce, lime juice and 1/2 tsp salt lightly.
Step 12
Serve in lettuce cups
Divide into four portions and serve with 8 washed, drained lettuce leaves as wraps to keep the rice crisp.
Common mistakes
- Undercooked rice patties
- Sausage not heated through
- Tossing too early makes rice soggy
Tips
Use fully cooked sausage reheated to 75°C for 30 seconds; fry the egg-bound rice patties through.
