How to make NAM KHAO | Crispy Rice Salad | House of X Tia | #laofood #laos #crispyrice

Below is the recipe for NAM KHAO | Crispy Coconut Rice Salad. Hope you enjoy :). Please be sure to Like & Subscribe! C O N N E C T W I T H M E I N S T A G R A M |   / houseofxtia   F A C E B O O K |   / houseofxtia   E M A I L | [email protected] S H O P M Y K I T C H E N Calphalon Contemporary Non-stick Cookware Set: http://amzn.to/2gDC9J5 Food Prep Board: https://goo.gl/L2cX3E Rival Food Steamer: http://amzn.to/2yMbiBc Black & Decker Food Griddle: http://amzn.to/2zK9c2L Aroma 3 in 1 Super Pot: http://amzn.to/2h1X59u Kanom Kok/Pastry Pan: http://amzn.to/2yE4G87 Food Dehydrator: http://amzn.to/2h1I9rR George Foreman Indoor/Outdoor Grill: http://amzn.to/2zwV7EK Spring Roll/Egg Roll Wrapper Trays: http://amzn.to/2yJsuXB Rice Paper Water Bowl: http://amzn.to/2h2aK0f Mini Waffle Maker: https://goo.gl/fpbQtp Bodum Bistro Water Kettle: http://amzn.to/2y0lAcS Musubi Press: http://amzn.to/2yq3V1E Nylon-Mesh Food/Beverage Strainer Bags: http://amzn.to/2y0nAGE\ Variety Pack Ziploc Bags: http://amzn.to/2y1kZwk W H A T I U S E T O F I L M Canon Rebel T5i: http://amzn.to/2hZI3Rj Slik Tripod: http://amzn.to/2zx2gF8 Neewer Ring Light: http://amzn.to/2lbFJey INGREDIENTS 4 cups cooked rice, warm/room temperature 2 tablespoons red curry paste 1 tablespoon chili garlic sauce 1 tablespoon sugar 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 2 teaspoons salt 1/2 teaspoon paprika 1 egg yolk 6 kaffir lime leaves, minced 1 1/2 tablespoon fish sauce 1/2 cup finely shredded young coconut 2 cups som moo, broken into small pieces 1/2 cup pork skin, prepared (optional) lime juice to taste 1/2 cup cilantro, chopped 1/2 cup green onion, chopped Cooking oil for frying DIRECTIONS Using a large bowl, add the curry paste, chili garlic sauce, fish sauce, sugar, garlic powder, onion powder, salt, paprika, egg, kaffir, fish sauce and *coconut*. Stir well to combine. Add rice and gently mix through. Using your hands, take a large golf ball-sized round of the mixture and press firmly together to form balls/patties. Set aside. Heat oil in a pot over medium-high heat, let it come to 350 degrees. In the meanwhile, line a cookie sheet with a cooling rack/paper towels. Fry the balls in small batches to avoid overcrowding. Balls should be completely golden brown on all sides. Remove from the oil with a slotted spoon and let it rest on the cooling rack to drain excess oil. Repeat with remaining balls. Allow to completely cool before preparing the salad. Using a large bowl, break rice balls into small pieces. Add pork skin, toss to combine. Add lime juice. Taste and adjust as needed. Add som moo, toss to combine. Add cilantro and green onions, toss to combine. Enjoy as is or as lettuce wraps with fried/fresh thai chilies, cucumbers, mint leaves and peanuts! NOTES/TIPS Rice balls can be prepared night ahead. Can refrigerate in air tight container for up to 3 days.