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.