Nhem (Laotian Crispy Rice Salad)

• 12 ounces coconut milk (do not shake can, you will want to use only the thick, creamy part)
• 3 tablespoons red curry paste
• 8 cups cooked white rice
• 1/3 cup coconut, shredded
• 1 tablespoon sugar
• 1 pinch salt
• cornstarch, for dusting
• 3 eggs, beaten
• oil (for deep frying)
• 1 lb Spam, chopped (you are supposed to use Som Moo)
• 1/2 cup shallot, sliced
• 3 tablespoons fish sauce
• fresh cilantro, chopped for garnish
• of fresh mint, chopped for garnish
• dried chili
• roasted peanuts, crushed

1. In a large bowl, combine coconut milk (just the thick, creamy part of the can), red curry paste, sugar, salt and grated coconut; add the rice and mix well so that the rice absorbs all the liquid.
2. Form the rice mixture into tennis-sized balls and pack tightly so they do not fall apart while frying.
3. Dip the balls into the egg, then dredge with cornstarch.
4. Deep fry (medium high) until golden brown; let cool slightly.
5. Break the balls apart into a clean bowl, gently stir, and bring to room temperature; if desired, reserve some of the crust to deep fry until crispy.
6. Add the chopped Som Moo (or Spam), shallots, season with fish sauce and a little lime (some people add a little sugar too), chopped cilantro, mint, then lightly toss to combine.
7. If desired, return the reserved crusts to the deep fryer until crispy, then drain on paper towels; once cooled enough to handle, crumble them onto the rice mixture or serve on the side.
8. Add peanuts and toss; garnish with dried chilies.

coconut milk, red curry, white rice, coconut, sugar, salt, cornstarch, eggs, oil, shallot, fish sauce, fresh cilantro, fresh mint, chili, peanuts

Taken from www.food.com/recipe/nhem-laotian-crispy-rice-salad-503396 (may not work)