Lao Naem Khao

Pork · world favourite.

Ingredients

• 3 Cups Jasmine Rice
• 1 Coconut
• Splash Oil
• 2 cups Sour Pork Sausage
• 2 diced Pickled Garlics
• Juice of 1 Lime
• 2 tablespoons Fish Sauce
• 1 tablespoon Sugar
• 1 sliced Onion
• 1 sliced Shallots
• 3 finely chopped Spring Onions
• 1 cup Cilantro
• 1/2 cup Hot Mint
• 1/2 cup Mint
• 1/4 cup Roasted Peanut
• To serve Vegetables
• To serve Lettuce

Method

1. Continue cooking — Slice the onion and shallots thinly. Let them soak in a ice water bath while preparing the rest of the meal.
2. Add ingredients — Grate the coconut. Put in a large bowl. Add the coconut in a large bowl.
3. Mix together — Add the rice. Using your hands, mix the coconut and rice together.
4. Mix together — Roll the mixture to form 2-inch rice ball croquettes.
5. Heat the pan — Heat up the cooking oil in a pot or pan. Beat two eggs and a large bowl.
6. Mix together — Dip the balls into the egg mixture. Then, drop the balls into the cooking oil.
7. Continue cooking — Allow the balls to turn a dark amber brown color.
8. Fry — Deep fry until crispy, crunchy, and golden. Remove and set on paper towel to drain excess oil.
9. Add ingredients — Once cooled, break apart the rice balls and add into a larger bowl.
10. Drain — Drain the onion and the shallots. Make sure you tear the pork sausage up into small pieces.
11. Continue cooking — You can use a knife too, but the traditional method is tearing.
12. Add ingredients — In the large bowl, add in the onion, shallots, sour pork sausage, pickled garlic, lime juice, fish sauce, sugar, cilantro, hot mint, regular mint.

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