Fragrant Lao Nam Khao Tod with Crispy Coconut Rice and Herbs
A crunchy and aromatic delight from Southeast Asia
Crispy coconut rice balls tossed with herbs and a tangy sauce, creating a perfect harmony of flavors and textures typical of Laotian cuisine.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Rice Balls
For the Dressing
For the Herb Mixture
For the Garnish
Preparation
Preparing the Rice Balls
Mix Rice and Coconut
Mix the cooled jasmine rice and grated coconut in a large bowl.
Add Curry Paste and Flour
Add the red curry paste, beaten egg, and rice flour, then stir until combined.
Form Rice Balls
Form the mixture into golf ball-sized spheres.
Ensure rice balls are tightly packed to avoid breaking during frying. Place rice balls in the fridge for 15 minutes to firm up before frying.
Preparing the Dressing
Combine Dressing Ingredients
In a small bowl, whisk together fish sauce, lime juice, sugar, minced garlic, and chopped chili until sugar dissolves.
Adjust Seasoning
Taste and adjust seasoning if necessary.
Set Aside
Set aside for later use.
Cooking Process
Frying Rice Balls
Heat oil in a large skillet over medium-high heat. Fry rice balls until golden and crispy, about 4-5 minutes per side.
Mixing Herbs
Toss cilantro, mint, and scallions together in a bowl.
Assembling Dish
Break crispy rice balls into chunks and gently mix with the herb mixture and half of the dressing.
Plating & Serving
Fragrant Lao Nam Khao Tod with Crispy Coconut Rice and Herbs
Fragrant Lao Nam Khao Tod with Crispy Coconut Rice and Herbs
Plating & Serving
Serve the rice and herb mixture on a large platter with remaining dressing drizzled over the top, sprinkled with peanuts, and lime wedges on the side for squeezing.