Rice balls and sour pork salad | Adventure Laos

Rice balls and sour pork salad

Rice balls and sour pork salad, laos food,laos dishes

This popular Laotian salad recipe requires an extensive list of ingredients and a bit of preparation, including four days marinating time, but the results are well worth the effort. You can shape and crumb the rice balls a day ahead and deep-fry them just before serving. This recipe serves 10 as an appetiser, or 6 as an entree.

2 tbsp fish sauce

juice of 1 lime

1 tsp white sugar

4 kaffir lime leaves, finely shredded

pinch of salt

65 g (½ cup) crushed roasted peanuts, plus 70 g (½ cup) roasted whole peanuts

½ cup thinly sliced spring onions

½ cup coriander leaves

butter lettuce cups or betel leaves, whole peanuts and deep-fried dried chillies, to serve

som moo (sour pork)

500 g lean pork, minced twice

1 cup pork skin, finely shredded

5 garlic cloves, crushed

2 tsp sugar

2 tsp salt

½ cup cooked sticky rice, washed

Red curry paste

6 large dried chillies, soaked, drained, seeded and sliced

finely shredded rind of 1 kaffir lime, or 6 finely shredded kaffir lime leaves

10 red Asian shallots

1 small knob fresh galangal

2 lemongrass stalks, white part only

1 tbsp shrimp paste

2 tbsp sweet paprika, optional

 Nam khao (rice balls)

740 g (4 cups) hot steamed jasmine rice

pinch of salt

1 cup shredded fresh coconut, soaked in warm water to cover, squeezed and juice reserved

175 g (1 cup) cooked crabmeat, flaked

2 tbsp fish sauce

2 tsp white sugar

3 eggs

2 tbsp cornflour

vegetable oil, for deep-frying

To make the som moo, combine all ingredients and using very clean hands, knead mixture for about 15 minutes, or until it forms a sticky dough. Pack tightly in an airtight container, cover closely with plastic wrap, then seal and stand at room temperature overnight. From the following day, refrigerate for 3 days to allow the pork to cure.

To make the red curry paste, use a mortar and pestle to pound all ingredients until a paste forms.

To make the rice balls, season the hot jasmine rice with the salt and cool for 15 minutes. Combine the rice, red curry paste, squeezed coconut, crabmeat, fish sauce, sugar and 1 egg. Gently mix through, then roll mixture into large golf ball-sized round.

Combine cornflour and reserved coconut juice. In a separate bowl, beat the remaining 2 eggs.

One-third fill a deep-fryer or wok with vegetable oil and heat to 180°C. Dip the rolled rice balls into the cornflour mixture and then the beaten egg. Deep-fry in batches for 3–4 minutes, or until golden and crunchy. Drain on paper towel and cool for 15 minutes.

To make the salad, break sour pork into small pieces and place in a mixing bowl. Season with the fish sauce, lime juice, sugar, lime leaves and a pinch of salt.  Break rice balls into mixture and toss through with peanuts, spring onions and coriander. Serve in lettuce cups or on betel leaves and scatter with whole peanuts and deep fried chillies.

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