Thai cuisine · Salads & Mezze

Yam Naem Khao Tod

Crispy fried curry-rice balls, crumbled and mixed with tangy fermented chicken sausage and herbs.

Ingredients · for 4 servings

• 500 g cooked rice (day-old jasmine rice)
• 3 tbsp red curry paste
• 1 egg
• 3 tbsp rice flour
• 200 g fermented chicken sausage (naem, or sour poultry sausage)
• 3 shallots
• 2 Thai chilies
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 1 bunch cilantro
• 3 spring onions
• 400 ml frying oil

Instructions

1. Knead the cold rice thoroughly with curry paste, egg, rice flour and 1 tsp salt until the mixture is evenly red and holds its shape.
2. With damp hands, form eight balls about 6 cm across and let them sit uncovered for 10 minutes so the surface dries slightly.
3. Heat the frying oil to 170°C and fry the balls in batches for 6–8 minutes, turning once, until deep golden brown and firm all over.
4. Drain the balls on paper towels, let cool for 5 minutes, then crumble by hand into coarse, crispy chunks.
5. Finely dice the chicken sausage and mix with lime juice, fish sauce, the finely chopped chilies and the shallot rings.
6. Just before serving, fold in the rice chunks, sprinkle with cilantro and spring onion rings, and serve immediately so they stay crisp.