Crunchy Rice Ball Salad (Naem- KHao- Tod) is a staple dish of Thai food, its easy to make and its a brilliant combination of ingredients. In this blog you will find a authentic version of rice ball salad ,like you find in Thailand .The rice croquettes are seasoned simply with prepared red curry paste ,sliced kaffir leaves and a bit of rice flour and corn flour to enhance the crunchiness. Additionally , fresh basil ,mint leaves is one of the great flavor combination. In this salad we have used red onions in place of the more common shallots.
Rice Ball Thai Salad
In this we have made crunchy rice balls and add in thai salad bowl.
For the salad:
- 1 cup rice (half cup sticky rice and half cup jasmine rice)
- 1 tbsp red curry paste
- 1 tbsp mushroom sauce
- 1 tsp sugar
- 1 tsp soya sauce
- a pinch of salt
- 3 to 4 kaffir leaves (thinly sliced)
- Slurpy paste to dip rice balls:
- 1 tbsp rice flour
- 1 tbsp cornflour
- 3 tbsp water (to dissolve rice flour and cornflour)
- oil need to fry rice balls
- Salad bowl:
- 10 to 12 fresh mint leaves
- 1 cup fresh Thai basil
- ½ cup fresh coriander leaves
- 1 medium-sized onion (finely sliced)
- ½ inch ginger (peeled and finely diced)
- 1 tbsp peanuts (roasted and crushed)
- 3 to 4 roman lettuce leaves
For the dressing:
- 1 tbsp palm jaggery
- 1 tbsp soya sauce
- 1 tbsp lemon juice
- 1/2 tsp chili flakes
- First, put sticky and jasmine rice both in a bowl and wash them nicely with water. Drain out all excess water.
- Now take a medium-size bowl, add 2 cups of water, and put on medium-low flame. Once a boil comes to the water add washed sticky and jasmine rice to it, and cook for at least 10 to 12 minutes. Turn off the gas once your rice is cooked completely and no water remains in it. Let it cool for 10 minutes.
- Take a big bowl and put the cooked rice into it. Add red curry paste, mushroom sauce, sugar, soya sauce, salt, and kaffir leaves to the cooked rice, mix them well with your hands and make 8 to 9 round-shaped balls of the rice mix.
- In another bowl add rice flour, cornstarch, and water, mix them well with the spoon to make a firm slurry paste.
- Take a medium size pan to fry rice balls. Put the pan on medium flame and pour enough oil to fry rice balls. Once the oil gets medium hot, dip each rice ball in the slurry paste and put in medium hot oil to fry. Fry them until they become golden brown. Take them out and keep them aside to get a little cool.
- Till now let’s prepare the dressing, in a small ball add grounded palm jaggery, soya sauce, lemon juice, and chili flakes, mix them well with the fork to make a fine paste.
- Now cut your rice balls into four equal parts
- Take a big salad plate, First, put roman lettuce at the bottom of the plate, then put chopped onion, basil leaves, mint leaves, coriander leaves, ginger, and rice balls on lettuce. Mix them slightly with the help of a spoon.
- Pour the dressing on the salad and sprinkle roasted peanuts on top of it. Your crunchy tangy salad ready to serve.
