Crispy Pork And Rice Ball Salad

• 8 oz ground pork
• 3 cloves garlic, grated
• 1/2 tsp sea salt flakes
• 1 tsp cracked white pepper
• 1/3 cup lime juice
• 1/3 cup fish sauce
• 3 cups cold cooked jasmine rice
• 1 tbsp Thai red curry paste
• 2 tbsp rice flour
• 1 tbsp sugar
• 1 None red onion, thinly sliced
• 1 piece (1 inch) ginger, cut into thin matchsticks
• 1 None fresh long red chili pepper, thinly sliced
• 2 None green onions, thinly sliced
• 1 cup firmly packed fresh cilantro leaves
• 1/2 cup firmly packed fresh mint leaves
• 1/3 cup roasted peanuts, coarsely chopped

1. Combine pork, garlic, salt, pepper, half the lime juice and 1/4 cup of the fish sauce in a large bowl. Cover; refrigerate for 1 hour.
2. Add rice, curry paste and rice flour to pork mixture; mix well. Roll level tablespoons of mixture into 24 balls, flattening slightly into patties.
3. Fill a large saucepan one-third full with oil, heat to 350u0b0F (or until a cube of bread browns in 10 seconds). Deep-fry patties, in batches, for 2 mins, or until golden and cooked through. Drain on paper towels.
4. Stir sugar, remaining lime juice and remaining fish sauce in a small bowl until sugar has dissolved. Add red onion. Let stand for 10 mins, or until onion has softened.
5. Arrange ginger, chili pepper, green onion and herbs on a platter. Coarsely crumble rice patties over the top. Spoon red onion mixture over salad. Serve topped with peanuts.

ground pork, garlic, salt, white pepper, lime juice, fish sauce, cold cooked jasmine rice, red curry, rice flour, sugar, red onion, ginger, long red chili pepper, green onions, cilantro, mint leaves, peanuts

Taken from recipes-plus.com/api/v2.0/recipes/35230 (may not work)