Lao Crispy Rice Salad - Nam Khao

• 3 cups Jasmine rice, cooked, and cooled
• 2 whole eggs, beaten with 1 tbsp soy sauce
• 2 cups ground pork, cooked and cooled
• 3 tablespoons Thai red curry paste
• 1 cup unsweetened coconut flakes
• 1 tablespoon palm sugar
• 1 teaspoon salt
• 1/2 cup shallots, thinly sliced
• 1 whole lime
• 1/2 cup roasted peanuts
• 1 head of green cabbage, leaves removed
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1 tablespoon red chili flakes
• 1/2 cup Nam, fermented pork, chopped
• 2 Thai bird chilies, optional
• 2 cups canola oil

1. Start by combining your cooled rice, the eggs with soy sauce, curry paste, salt, sugar, cooked ground pork, and coconut into a mixing bowl. Making sure everything is combined, form into baseball sized balls.
2. Next, heat the oil and let it come up to about 350 degrees. Add one ball at a time, and cook until completely golden brown. Remove with a slotted spoon, and let it rest on a paper lined plate to drain any excess oil.
3. Repeat with the remaining balls.rnrnDuring this time, prepare the remaining ingredients into a serving bowl.rnrnTake the crispy rice balls, and break apart into bite-sized pieces, adding them into the mixing bowl. Once all of the balls have been taken apart, mix everything together.
4. To plate, add a mound of the nam khao to a serving plate, and serve alongside cabbage or lettuce leaves, fresh lime, and whole Thai bird chili peppers.

jasmine rice, eggs, ground pork, red curry, unsweetened coconut flakes, palm sugar, salt, shallots, lime, peanuts, green cabbage, mint leaves, fresh cilantro, red chili flakes, nam, bird chilies, canola oil

Taken from food52.com/recipes/37358-lao-crispy-rice-salad-nam-khao (may not work)