Yam naem heed khao tod interprets to deep fried rice salad with bitter fermented mushrooms. This dish, which appears extra sophisticated by the ingredient checklist than it really is, utilises a mix of fried curry paste seasoned rice croquettes and lactic acid fermented mushroom sausage.
Only a little bit little bit of crimson curry paste goes into the rice, so the flavour is not spicy or excessive by itself. The added toasted chilli powder and deep fried chillies add warmth, however will be omitted if you would like. Indeed, like most Thai salads you possibly can alter seasonings and add-ins to go well with private choice. If you are lacking some herbs, that is high quality.
If you possibly can’t be arsed to make the sausages, that is okay too; the salad nonetheless tastes good with out. An various is to prepare dinner up some storebought vegan sausage, break it up, and soak it in some lime juice.
Yam Naem Hed Khao Tod, Thai Crispy Rice Salad
This salad of crispy fried curried rice balls and fermented oyster mushroom is usually a crowd pleaser. If you have no fermented mushroom you possibly can omit it fully and you will nonetheless have an awesome dish. Be certain to serve the dish with loads of crunchy herbs and greens (in case you’ve opted for including the chilies, issues like contemporary cabbage will go a great distance in serving to you address the warmth).
Ingredients
For the khao tod
- 1 packed cup cooked and cooled leftover jasmine rice 160 grams
- 1 tablespoon crimson curry paste see notes1
- 3 tablespoons + 1 teaspoon rice flour divided
- 3 packed tablespoons contemporary (or frozen) grated coconut
- ¼ teaspoon salt
- ¼ teaspoon sugar
- 1-2 makrut lime leaves centre vein eliminated, julienned
- 2 tablespoons chilly water
- vegetable oil for frying
To carry the salad collectively
- 4-5 teaspoons contemporary lime juice
- 2 teaspoons Thin I’m Sauce see notes2
- 2 teaspoons sugar
- ¼-⅓ cup naem hed (fermented mushroom) see notes3
- ¼ cup sliced shallot
- 3-4 tablespoons toasted or fried peanuts see notes6
- 3-4 tablespoons sliced spring onion
- 2 tablespoons thinly julienned contemporary ginger
- 1-2 teaspoons prik bon (roasted chilli powder) see notes4
- Fried dried crimson chilies see notes5
- small handful Fresh coriander roughly chopped
- small handful Fresh chinese language celery roughly chopped
- contemporary greens and herbs e.g. cabbage, wild pepper leaf, herbs, lettuce, radish, and so forth…
Instructions
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Mix the jasmine rice, curry paste, 1 tablespoon of the rice flour, grated coconut, salt, sugar, and makrut lime leaf collectively along with your palms. Mix totally so all the components are mixed right into a sticky mass. Roll into 4 tight spheres. If the rice is sticking to your palms an excessive amount of, strive wetting them with water.
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Add the remaining 2 tablespoons plus 1 teaspoon of rice flour to a small bowl and blend it with the two tablespoons of chilly water.
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In a wok or saucepan, warmth sufficient oil to cowl the rice balls to 175 levels Celsius (350 Fahrenheit). Roll the rice balls within the rice water slurry and punctiliously add to the oil. Fry till the perimeters are crispy, round 7-10 minutes. Remove to empty on kitchen roll and permit to chill fully.
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Using your palms, break the cooled khao tod rice balls aside into chew sized chunks. Add to a bowl, together with the fermented mushroom and all the remaining components for the salad. Mix along with your palms and serve with contemporary greens, salad leaves, and herbs.
Notes
- For the crimson curry paste I exploit my prik gaeng kua recipe. You can use a storebought paste too, however you would possibly want to regulate the seasoning (strive including much less salt to start with).
- Thai soy sauce differs from different Asian soy sauces. You can learn my Thai soy sauce primer for extra particulars, however in case you do not feel like purchase particularly Thai soy sauces you need to use your Kikkoman or no matter you’ve got bought laying about too.
- Naeem heed is a sort of bitter, fermented mushroom sausage. You can discover both use my recipe or omit this ingredient fully.
- Prik bon is straightforward to make, however in case you do not fancy it you may get away with chilli flakes.
- To make the fried chillies, simply toss just a few into the oil once you’re frying the rice desserts. Use smaller chillies like dried fowl’s eyes in case you can, however something will do. After just a few seconds they will flip a darker shade of crimson, which suggests they’re achieved and you may drain them on some kitchen roll till it is time to dish up.
- In Thailand peanuts are fried in oil to toast (a couple of minutes on medium low warmth, stirring always, earlier than draining on kitchen roll to chill), however you are able to do this within the oven or use one thing retailer purchased.
