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Vegan Nam Khao (Crispy Lao Rice Salad)
45 minServes 3Nutri-Score C€€
C
45 min
45 minVegan Nam Khao (Crispy Lao Rice Salad)
what you need
Ingredients
cooked rice (cooked and cooled)Grains400 g
garlic (finely chopped)Produce3 pieces
shallots (finely chopped)Produce2 pieces
lime leaves (finely shredded, optional)Produce4 pieces
Thai red curry pastePantry30 g
sugarPantry5 g
light soy sauce (or vegan fish sauce)Pantry30 ml- vegetable oil (for frying)Pantry500 ml
- red chili (finely chopped)Produce2 pieces
- garlic (finely chopped, for the dressing)Produce2 pieces
- sugar (for the dressing)Pantry10 g
- lime juice (freshly squeezed)Produce45 ml
- light soy sauce (or vegan fish sauce, for the dressing)Pantry30 ml
waterOther30 ml
per serving
Nutrition
372kcal
- Carbs
- 43 g
- Proteins
- 5 g
- Fat
- 20 g
what you’ll use
Tools
Mixing bowl
Frying pan
Slotted spoon
step by step
Method
- Step 1
Season the rice
- Put the cooked rice in a bowl and add the garlic and shallots.
- Add the lime leaves if using, the Thai red curry paste, the sugar and the light soy sauce.
- Mix well until the rice is evenly coated.
- Step 2
Shape and fry the rice balls
- Shape the rice mixture into small balls.
- Fry them in hot oil until golden and crispy.
- Drain on paper and break into crispy clusters.
- Step 3
Make the dressing
- Mix the chopped chili and garlic with the sugar, lime juice, light soy sauce and water.
- Stir well until the sugar dissolves.
- Step 4
Serve
- Toss the crispy rice with the dressing and serve right away.
most cooked first